These stuffed sage leaves are a little Italian favourite: crunchy, cheesy and very moreish.

The kind of thing you make for an aperitivo and find yourself reaching for before they’ve even made it to the table.

Fresh sage leaves sandwich savoury cooked ham and melting Scamorza cheese. They’re coated in flour, egg and breadcrumbs, then fried until golden and crisp. Simple ingredients, a lovely gooey centre and plenty of flavour.

They make a great starter, too, or a delicious addition to an Italian-style aperitivo.

Serves 4 (or 2 very enthusiastic snackers), Preparation time 30 mins, Cooking 20 mins

  • About 30 large fresh sage leaves
  • 150 g cooked ham (5¼ oz)
  • 150 g Scamorza cheese (5¼ oz), or firm mozzarella for pizza
  • 3 medium eggs 
  • 6 tablespoons plain flour (all-purpose flour), approximately 50 g (1¾ oz)
  • Breadcrumbs, as needed
  • 500 ml extra virgin olive oil or peanut oil, for frying (approximately 2 cups)
  • Fine sea salt, to taste

Method

  1. Prepare the sage. Gently wash the leaves and dry them thoroughly. This helps the coating stay crisp.

     2. Prepare the coating. Put the flour, beaten eggs and breadcrumbs into three separate bowls.

     3. Assemble the sage leaf sandwiches. Slice scamorza thinly. Place a small piece of ham and a slice of cheese

        on one sage leaf. Top with another leaf and press gently to hold everything together. Repeat with the remaining leaves.

  1. Coat the leaves. Dust each sage sandwich in flour, dip it in the beaten egg, then coat it generously in breadcrumbs. Press gently so the crumbs stick. For an extra-crispy coating, dip in egg and breadcrumbs a second time.
  1. Heat the oil. Heat the oil to 170–175°C (340–350°F). Use enough oil to cover the stuffed leaves comfortably.
  1. Fry in batches. Fry a few at a time for around 1–2 minutes per side, until golden and crisp. Don’t overcrowd the pan, as this lowers the oil temperature and affects the result.
  1. Drain and season. Transfer to kitchen paper or a wire rack. Add a little fine sea salt while still hot.

Serve immediately, while the coating is crisp and the cheese is deliciously melted.

 

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