Fried Sage Leaves Recipes

FRIED SAGE LEAVES

Steps:

• Heat the oil in a small saucepan or skillet over medium-high heat.
• When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
• Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
• **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.

FRIED SAGE LEAVES

Steps:

• In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper and serve with cocktails.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE LEAVES

Steps:

• Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook the fettuccine until al dente.
• Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

FRIED SAGE LEAVES

Steps:

• In a heavy saucepan heat 1 inch oil to 365°F. on a deep-fat thermometer. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transferring with a slotted spoon to paper towels to drain. Immediately sprinkle sage leaves with coarse salt.

FRIED SAGE LEAVES

Steps:

• place the vegetable oil in a skillet and heat over medium heat.
• combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.
• lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.
• serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.

FRIED SAGE LEAVES

Steps:

• Heat 1 inch of oil in a 4-quart heavy saucepan until it registers 365°F on a deep-fat thermometer. Fry sage in batches, stirring, 3 to 5 seconds. Transfer with a slotted spoon to paper towels to drain, then season with salt.

BUTTERNUT SQUASH SOUP WITH SHRIMP

Steps:

• Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.
• Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired.