{RECIPES}

This section includes all recipes posted on the previous version of our site as well as reposts of all new recipes posted in the main section. Please excuse any oddities that occurred on import, we are working to correct them.

Fried Sage Leaves

sageleaves.jpg

Makes 25 to 30 leaves as a garnish

Ingredients:

Several sprigs of fresh sage, approximately 25 to 30 small leaves

1 1/2 cups of extra-virgin olive oil, or other vegetable oil

sea salt

Method:

Remove the sage leaves from the stems, clean and dry.  Heat the oil in a sauté or fry pan over medium-high heat.  (If you have a thermometer, the temperature should be around 365º F.) Fry the sage leaves in batches, 6 to 8 at a time, until they start to become crisp, about 3 to 5 seconds.  (The leaves will crisp up more as they cool.)  Remove the leaves with a slotted spoon or a fork and drain on paper towels.  Season with salt, to taste.  Repeat the process for the remaining leaves.  

Sage leaves can be fried 2 days ahead, cooked completely and kept in an airtight container at room temperature.