VERNAZZA
Alba autunnale in un dipinto di Angelo Franzini
Vernazza
Fried sage leaves
| 24 sage leaves 20 little sprigs of parsley 100g (3 1/2oz) white flour Olive oil (the best would be extravergine olive oil from Liguria - Italy) for frying Mineral water Salt |
recipe for 4 people |
Place the parsley in a bowl of cold water. Pat completely dry with
absorbent kitchen paper. Avoid washing the leaves of fresh sage. Wipe off any
sand of earth with soft kitchen paper.
Prepare the batter in a bowl, putting the flour and adding a little of mineral
water slowly. Beat with a whisk continuously in order to avoid lumps. The batter
must be fluid. Heat the olive oil in a non-stick frying pan. Dip the fresh herbs
into the batter and fry them until golden brown. Drain them and sprinkle with
salt.
Serve hot with a white wine (the best would be a white wine from Liguria - Italy
- such as Cinque Terre or Pinot bianco della Lunigiana) before a meal.