Fried Sage Leaves Volpaia (Stuzzichini Di Salvia)
(from one of our cooking demos)
Beat together the flour, white wine and salt to make a batter the consistency of heavy cream.
Heat the olive oil in a large skillet.
Sandwich the slices of anchovy between two sage leaves and secure with a toothpick.
Dip the sage leaves in the batter, allow the excess to drain off and a few at a time gently place into the frying pan. Fry until they are just beginning to brown (about 3 minutes).
Remove with a slotted spoon and drain on paper towels. Serve hot.
This can also be done with slices of mozzarella, but it is messier. Try the anchovies first - you will be surprised!