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Fried sage

Fried sage


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Fried Sage Recipe of of 23-09-2016 [Updated on 27-08-2018]

The fried sage in batter it is a recipe that you do not expect, in reality I had no idea that you could eat sage leaves simply by frying them and instead ... Do you think that it has been a while since I wanted to prepare something delicious with sage, but I didn't know where to start, then one of the girls who works with me told me about these pancakes, tasted just before at a dinner and, having said that, I started cooking.
It was just what I was looking for: something easy, quick and original to bring to the table as a snack for an aperitif and they are also good;)
If you, like me, have a luxuriant sage plant on your balcony, it's time to "pluck" it a little and use it not only to flavor dishes, but as the main ingredient of a recipe. Well, that's all for today, I'm going to finish the last things, another couple of hours and then finally the weekend begins, kisses: *

Method

How to make fried sage

In a bowl, beat the flour with an egg yolk and the instant yeast.
Add the milk and mix everything.

In another bowl, whisk the egg white until stiff.
Add it to the first bowl and mix gently.

Take the sage leaves and dip them in the batter.
When the oil in the pan is hot enough, fry the leaves a little at a time.

The sage pancakes are ready to be enjoyed.


6 people

  • sage leaves about 40 in size
  • 200 ml of very cold sparkling water
  • 100g flour
  • a pinch of salt
  • frying oil to taste

Wash the sage leaves well and let them dry on absorbent paper.
In the meantime, prepare the batter by pouring the flour, salt and water, little by little, into a bowl. Mix well with the help of a whisk in order to obtain a lump-free batter.
Dip the sage leaves in this batter making sure that they are well covered on both sides and transfer them, a few at a time, to a pan with plenty of hot oil.
When the leaves are golden, drain them on kitchen paper, salt them lightly and serve immediately.

Insert a piece of anchovy between two sage leaves, compress them well and dip them in the batter. Fry them in hot but not steaming oil, drain well and dry. Serve hot.


Fried sage

For the fried sage recipe, prepare a batter: beat the eggs with the flour, the grated rind of a lemon, half a glass of grappa, a pinch of sugar and a pinch of salt. Seal the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, then add the yeast.

Dip the sage leaves, washed and dried, in the batter, fry them in abundant boiling oil, drain them on kitchen paper, add salt and serve immediately.

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6 people

  • sage leaves about 40 in size
  • 200 ml of very cold sparkling water
  • 100g flour
  • a pinch of salt
  • frying oil to taste

Wash the sage leaves well and let them dry on absorbent paper.
In the meantime, prepare the batter by pouring the flour, salt and water, little by little, into a bowl. Mix well with the help of a whisk in order to obtain a lump-free batter.
Dip the sage leaves in this batter making sure that they are well covered on both sides and transfer them, a few at a time, to a pan with plenty of hot oil.
When the leaves are golden, drain them on kitchen paper, salt them lightly and serve immediately.

Insert a piece of anchovy between two sage leaves, compress them well and dip them in the batter. Fry them in hot but not steaming oil, drain well and dry them. Serve hot.


Fried sage

Passed in the egg and then breaded, the Fried sage is an easy-to-prepare and ready-to-use appetizer few minutes. A recipe that gives an irresistible crunchiness, definitely to be re-evaluated at the hour ofaperitif or as original starter.

  • 30-40 sage leaves
  • 2 eggs
  • bread crumbs
  • peanut oil
  • salt

That of Fried sage is a very easy recipe that will allow you to prepare one crunchy snack ready in a quarter of an hour. The breaded and fried sage leaves they are as delicious as starter or at the time ofaperitif, with a few cubes of Parmesan, to accompany your favorite cocktail.

If you want, after dipping the sage leaves in the egg, you can pass them in the flour or in corn foil very fine. Alternatively, try the fried sage in batter.

And for a home made aperitif among the many snacks in our archive we also recommend the Baked Vegetable Chips or Fried Bananas.


The perfect batter: fried sage

THANK YOU!
Mine is always too little crunchy!
Why don't you come and see my new contest?
http://perleaiporchy.blogspot.it/2012/10/cestiniamo-il-nostro-primo-contest.html#comment-form
A hug!
Silvia

I have been preparing the batter for a long time but honestly I have never tried it with rice flour, I have already tasted the sage several times and I must say that it is really greedy thanks Erica for the precious advice see you soon. Giovanna

show. who knows what goodness !! :)

She loves it fried sage. I have never tried the batter with rice flour! thanks for the tip!

with maillard's reaction anyone would win me over. at a lunch in Barolo we discussed it at length with the diners: what a fascinating principle! and fried sage is truly one of the most appetizing things in the world. a basin, evenings

how cool .. I guess the crunchiness mmmm what goodness!

good yaaaa. kisses, happy monday :)

I agree with you in full because I have already tried it a few times and the result is fantastic. Then, I love the fried sage. Hello

In my house no fried! I can't stand the smell of it.

I ate fried sage once and found it delicious. Unfortunately I can't find the green one with large leaves but only the other one :(

The fried sage is simply delicious! And yours looks beautifully crunchy !!
Have a good evening!

detailed and very simple explanation, as always your recipes are a guarantee, thanks for sharing the recipe, bye to you soon!

I love fried sage and I often do it since I always have plenty of it in the garden !! I often use rice flour for breading to make it more crunchy, but I've never tried batter. perfect !! And so, if you allow. I steal it from you !! Have a good evening!

The fried sage is very good, and I have never prepared the batter with rice flour! Thanks for the advice, I'll try your version asap :-)

I love it. I'd dip it in Greek yogurt. mmmmmm! Too good! Very, very good!
A kiss
Paola


Sage in the kitchen: 13 recipes and quick ideas to copy

Not only the famous mix with butter: here it is 13 truly original ideas for using sage (from sorbet to sauces) and make a great impression with guests in a flash! Sage is a typical aroma of Italian cuisine and the Mediterranean diet used in many dishes, from first to second without forgetting the side dishes.

The color of the Sage leaves and their flavor varies but, in essence, sage is a very aromatic and slightly bitter herb that can withstand long cooking times without losing its flavor. This is why it is perfect for many simple dishes to which sage adds flavor and almost a hint of spiciness that makes each course even tastier.

Discover all the other properties of the sage and benefits for the body that this plant is able to donate to the organism. Another positive property of the plant that also on the palate will surprise you with its strong but at the same time tasty flavor. Here is therefore 13 ideas of use of sage in cooking.

In the sorbet
A truly original dessert: the sage sorbet is to try! To prepare it, put water, a dozen sage leaves, honey and sugar in a saucepan. Boil for 10 minutes and then add lemon juice. Place in a container and let it rest in freezer for half an hour at least. Then add the egg whites and mix well. Let it rest in the freezer for at least two hours and then serve cold.

In sauce
A very easy idea: a sage sauce to spread, just add the leaves to the cream cheese and add a pinch of onion and pepper!

With rice
A mix of butter, chopped sage and a hint of soy sauce transform the White rice at first sophisticated! Cook a sage leaf together with the rice in a pan for a tasty yet light flavor.

Sage omelette

The sage in the kitchen can also be used in an excellent & # 8217 omelette. To prepare it, all you have to do is add some sage leaves to the pan where you poured the mixture for the omelette, made of eggs, milk and grated cheese with a pinch of salt.

In the pesto
Try crushing the sage instead of the basil, combining almonds or pine nuts of your choice: a pesto unusual and refined, perfect for a unique and special first course of pasta.

Fried sage
The largest leaves of sage pureed in egg and breadcrumbs e fried: a classic for a quick aperitif which becomes a particular finger food and probably never tried before.

With fennel
Fennel cooked in cooking pan with a dash of white wine they become a chic side dish if you add leaves of sage in abundance.

With figs
Try the rolls figs, speck and sage: a truly explosive mix of flavors to be prepared in a short time and to be served fresh as an aperitif or as an appetizer for one dinner or an autumn lunch.

Derby cheese
Don't be put off by color: this typical English cheese is flavored with sage which, together with calendula and other herbs, gives a truly original aroma (and look)! Find out all about this special product clicking here.

With chickpeas
Try adding to the chickpeas in salad a mince of sage and black pepper: very fast and tasty! The salad will thus become even tastier but not too many calories will be added. L & # 8217 ideal for who it is on a diet but she doesn't want to stay hungry during the day.

Veal rolls

A great classic with sage is represented by Saltimbocca Roman style. By clicking here you can find out all the information to prepare this dish so loved throughout Italy and beyond.

Another traditional dish is represented by ravioli with butter and sage. It must be said that gnocchi are also widely used in this recipe and can replace ravioli if you prefer them. To serve it, while the pasta is cooking, add a walnut of butter with pepper and sage leaves. Then pass the drained ravioli in the pan.

Cold pasta

Finally, even the cold pasta can be & # 8220coloured & # 8221 with sage. Together with zucchini composes a quick and tasty first course that combines the flavor of vegetables with that of aromatic herb: here is the recipe. A perfect dish for summer which demonstrates the ductility of the use of sage in cooking, a very useful ingredient in all seasons.

Also discover:

  • Quick and easy recipes with puff pastry
  • Vegetarian savory pie with a thousand colors
  • 5 recipes of savory pies with the scent of the sea
  • Salted tarte tatin with cherry tomatoes and herbs

Images: iStockPhoto, Video credit: via YouTube @veganok


Also called & # 8220salviade & # 8221, the recipe comes from Friuli Venezia Giulia. Traditionally it is served as starter, waiting for the main meal courses.

It is about fried sage leaves in oil, wrapped in a crunchy batter and with an inviting aroma. The latest trends include variations on the basic preparation: in tempura, in the oven, filled and even in a sweet version, it is always delicious!

How to make fried sage in batter

To prepare the battered sage, separate the yolk from & # 8217egg white and work the latter with a hand whisk, until a consistency is obtained to snow. To make the operation faster, put the bowl in the refrigerator!

Then add salt and beat the red, add the milk and the flour several times, so as not to form lumps. Add the white whipped just before and dip the Sage leaves in the batter, previously washed and dried.

At this point, cook each piece in abundance boiling oil: the sides of the pot must not be too low. Follow the tips for a hot and crispy fried.

Fried sage without batter

A lighter variant involves the use of the oven to 180 ° C in static mode, up to gilding. After washing the leaves and eliminating all water residues, brush them with oil and bread them with bread crumbs, then put in the oven: the result, although different from that obtained with the sage for frying, it will be light and crunchy!


Green soup with fried sage

Simple and creamy, easy to prepare, this one velvety green di primavera (a very simple puree of herbs and peas) is super light and super digestible because it is prepared without eggs, butter or other types of dairy products. There Fried sage enriched with a crunchy breading it gives it an extra touch of refinement and taste, if you are vegan or have a guest at dinner who follows a vegan diet you can alternatively prepare it with a batter to water created without the use of food of animal origin.

1) Prepare the spices for the sauté. Peel 1 onion, wash 1 rib of celery, chop both and let them dry in a pot with a drizzle of extra virgin olive oil.

2) Combine 600 g of herbs fresh washed and drained or frozen and 400 g of peas fresh or frozen, cover with 8 dl of vegetable broth boiling and leave cook for 30 minutes, then pass the soup through a vegetable mill and season with a pinch of salt and a mince of pepper.

3) Wash 20 Sage leaves, dry them and pass them first in thebeaten egg, then in bread crumbs. Fry the sage inoil very hot then drain them as they become golden on a sheet of absorbent paper.

4) Serve the velvety green hot, lukewarm or cold with a drizzle of extra virgin olive oil, a sprinkling of pepper and the Fried sage.



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