Fried Sage With Anchovies Recipe

Jan 7, 2013 5:01 pm

A simple Tuscan appetizer to pair with bubbly

By David Rocco

+ ENLARGE

There's nothing complicated about the perfect champagne pairing. Just wrap those anchovies up and toss them in the fryer.

Here's something cool: in 2013, Tuscan wine producer Ruffino will celebrate 100 years of being the very first Chianti introduced to the United States. Yup, in the straw-bound bottle and everything. Wines from Tuscany have since evolved to the food-friendly libations we enjoy today, but that doesn't mean things have to get complicated in order to enjoy them.

Take this recipe for deep-fried sage-wrapped anchovies, from spokesperson and TV host David Rocco. Can you think of a better way to "help" polish off those last couple of bottles of bubbly from New Year's? Try this with prosecco — you won't be disappointed.

Servings: 4

Ingredients

extra virgin olive oil

12 anchovy fillets

24 large sage leaves

1 egg beaten

flour, for dredging

salt to taste

Directions:

Heat olive oil in a deep frying pan.
Place an anchovy between two sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up.
Dip the sage sandwiches into egg and dredge in flour. Shake off any excess flour.
Gently place the sage leaves into the hot oil and let fry until golden and crispy.
Transfer to a plate with an absorbent paper towel.
Sprinkle with salt while the sage leaves are hot. Serve immediately.

Level of Difficulty:

Easy

Prep Time:

15 minutes

Cooking Time:

15 minutes

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