Fried Sage Leaves

Fried herbs were a common antipasto, and sage was the favorite. The leaves were dipped in a thin batter and fried in hot oil, then salted and eaten while they were still crackling.

1. Make a thin batter with flour, water, and a pinch of salt.

2. Wash and dry large sage leaves.

3. Heat oil for frying until a drop of batter sizzles at once.

4. Dip each leaf in the batter and fry until pale gold.

5. Drain on a cloth, sprinkle with salt, and serve hot.