Okay, this one might not appeal to everyone, but mostly those who love anchovies as much as I do, because I’m one of those people who love tons of anchovies in my Ceasar salads. I saw this quickie appetizer recipe while watching David Rocco’s La DolceVita on the Cooking Channel. It was so easy and unusual, that I decided to give it a try.
The key to this recipe is finding large sage leaves. Unfortunately, my grocery store only carried small leaves pre-packaged in those herb boxes that you find in the produce section. If you garden your own sage, you’re lucky (by the way, we are starting a mini-farm in our backyard so maybe I’ll get larger sage leaves for the next time).
1. place an anchovy in between two sage leaves
2. dip the leaves in an egg wash
3. coat them with flower
4. fry them in olive oil until they are golden brown.
When they turn golden, remove them and put them on a plate lined with paper towel to drain any excess oil. Add salt while they are still hot.
I thought these made a great snack or appetizer that was so easy and quick to make. My husband wasn’t too keen on the anchovy flavor, so it’s not for everybody.