Salvia fritta ripiena con acciughe e mozzarella, here is a very crispy tasty Antipasto or Secondo Piatto.
The batter can be made in many ways according to your habits and tastes, we made the classic one with egg, milk and flour.
It is best to use rather large sage leaves to facilitate the filling.
Serves 4, Preparation time 30 mins, Cooking 20 mins
- 30 large sage leaves
- about 10 anchovy fillets in olive oil
- 350 gr Mozzarella cheeses
- 2 eggs
- Milk, 150 ml
- 6 tablespoons / 120 g of All purpose flour – Plain Flour
- Peanut Oil for deep-frying, 600 ml
- Salt and pepper to taste
Beat the eggs in a bowl, then add milk.
Now add sifted flour, whisk well without creating lumps getting a smooth and velvety batter. Cover with cling film and refrigerate for about 30 minutes.
Wash the sage leaves and dry them delicately.
Drain the anchovy fillets, dry them with absorbent paper, break them a little with your fingers, put them in a bowl with the diced mozzarella, a pinch of pepper, stir.
Tip: anchovy paste is a good alternative, as well as if you don’t have Mozzarella, you can use Provolone, Scamorza or Asiago.
Spread some of the mozzarella/anchovy mixture on a leaf then cover it with a not stuffed one. Slightly press to make them stick to each other. To fix better the two parts enclosing the filling, you can use toothpicks. Go on in this fashion until the pairs are finished.
Dip the stuffed leaves into the batter so that they are completely covered.
Heat the oil.
Tip: frying no more than 3 or 4 sage leaves at a time otherwise you’ll low the oil temp and you’ll get a bit floppy fried.
Cook sage leaves on both side for few mins.
Place them on a lined plate with kitchen paper, serve warm.