Fried Stuffed Sage – MyPinchofItaly.co.uk

Crispy battered sage leaves fried with a mozzarella and anchovy filling, perfect for an appetiser.

Serves 4, Preparation time 30 minutes, Cooking 20 minutes

. About 30 big sage leaves . about 10 anchovy fillets in olive oil . 350 gr fresh Mozzarella .
3 eggs . Milk at space temperature, 150 ml . 6 tablespoons/ 120 g of All function flour– Plain Flour . Peanut Oil for deep-frying, 500 ml . Salt and pepper to taste .

Approach

In a bowl, beat the egg with a whisk.

Put the sorted flour in another bowl, dilute it with milk by putting it in gradually and beating with a whisk. Put this mix into the bowl with the beaten egg, beating with a hand whisk to blend well.

Cover with stick movie and cool for about thirty minutes.

Wash the sage leaves and pat dry them.

Drain pipes the anchovy fillets to pat dry with paper towels, break them up a little with your fingers, position them in a bowl with the diced mozzarella and a pinch of pepper, mix.

Location some mozzarella and anchovies on a leaf and cover with another leaf. Press gently to make them abide by each other. To much better protect the 2 parts confining the filling, toothpicks can be utilized.

Totally immerse the packed sage leaves in the batter.

Heat the oil.

Fry the sage leaves on both sides for a couple of minutes.

Put on a plate lined with kitchen area paper, a pinch of salt and serve.

(8 votes, average: 5.00 out of 5) Filling …