Fried sage leaves (Salvia fritta in pastella) from Adriatico: A Food Journey Down Italy's Eastern Coastline (page 146) by Paola Bacchia

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Notes about this recipe

  • Crisrose on April 28, 2026

    We enjoyed this crunchy little snack with our pasta dish. Made from sage growing in our garden. (Not sure it would warrant buying sage to make it.) The batter is lovely and light and we had fun making and eating these. The only down side being getting the timing right when coordinating with other food as the fritta are best served freshly made.

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