SALVIA FRITTA

(Fried Sage Leaves) 
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"The first time I had these were at Villa Villoresi in Florence. A favorite of owner, Cristina Villoresi. The sage plants in her garden produce huge leaves, which make the best Salvia Frittas".

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MAKES 15 - 16 INDIVIDUAL ANTIPASTI BITES
(TYPICALLY EACH PERSON EATS 5 BITES)

 INGREDIENTS

30 - 32 LARGE FRESH SAGE LEAVES 

1/3 CUP FLOUR
ANCHOVY PASTE
1 CUP ICE COLD WATER
1 EGG
EXTRA VIRGIN OLIVE OIL
SEA SALT TO TASTE
SKINNY TOOTHPICKS

WASH SAGE LEAVES AND PAT DRY WITH TOWEL

MATCH SAGE LEAVES INTO PAIRS OF SIMILAR SIZE

SPREAD A PINCH OF ANCHOVY PASTE ON ONE LEAF AND LAY A SECOND LEAF OVER THE PASTE.  THE PASTE SHOULD NOW BE BETWEEN 2 LEAVES. USE A SKINNY TOOTH PICK TO RUN THRU EACH SET OF LEAVES.  GENTLY SET ASIDE
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 BEAT THE EGG WELL IN A MEDIUM BOWL.  ADD ICE WATER INTO THE BOWL.  ADD SIFTED FLOUR INTO THE BOWL  A LITTLE AT A TIME AND WHIP LIGHTLY.  BE CAREFUL NOT TO OVER MIX THE BATTER OR IT WILL BE HEAVY.  CONSISTENCY WILL BE SIMILAR TO A THIN PANCAKE BATTER.

USING ICE WATER WILL MAKE YOUR BATTER LIGHT AND CRUNCHY.
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HEAT ABOUT 1 INCH OF OLIVE OIL IN A FRYING PAN.  WHEN HOT BEGIN DIPPING EACH LEAF BITE GENTLY IN AND OUT OF THE BATTER AD CAREFULLY DROP INTO THE OLIVE OIL.
COOK FOR 2 - 3 MINUTES TURING ONCE. REMOVE WHEN GOLDEN AND PLACE ON PAPER TOWEL.

SPRINKLE WITH SEA SALT AND SERVE IMMEDIATELY