Sage and anchovy fritters
In herbal medicine, sage is used as a restorative herb to arouse the appetite. The Tuscan aqua cotta is a soup of vegetables that relies on sage for its unique flavour. The Tuscans say that in their famous bean dish, fagioli all'uccelletto - beans made to taste like birds - it is the sage which makes the white beans taste like small feathered game.
Photo: NZ Gardener Magazine
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- 1 cup of plain flour
- anchovy fillets
- large sage leaves
- extra virgin olive oil
Make a simple batter by adding enough cold water to a cup of plain flour so that it is runny but will still coat the back of a wooden spoon. Rest for 30 minutes.
Sandwich an anchovy between two large sage leaves and coat with the batter.
Fry in extra virgin olive oil, turning once.
Salt and serve as a snack.