Herbs & Spices
Fried Sage
Posted by Carole Koch
Many thanks to CSA member Julie Ott for sharing this recipe from “Truly Italian,” by Ursula Ferrigno.
Dip whole sage leaves into flour and then dip the floured sage leaves into egg(s) beaten with grated Parmesan cheese. Fry the dipped leaves in oil until golden. Serve as an appetizer.
Thanks Julie!
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