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Crispy Fried Sage Leaves!

 
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Carole B
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Joined: 27 Jun 2006
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Location: Valtellina - Northern Italy

PostPosted: Sun Aug 27, 2006 3:58 pm    Post subject: Crispy Fried Sage Leaves! Reply with quote

This recipe was given to me last week and I tried it out on my visitors just before they left (in case it made them ill).... Shhh

You DO need fresh sage leaves and the larger the better. I have no problem with this as they grow in my garden.

* Allow 5 or 6 leaves per person and when picking them leave the little leaf stalk attached to the leaf!

* Wash them in cold water and leave to drain on paper kitchen towels.

* Beat a large egg (or more depending how many leaves you are using), add a pinch of salt.

* Place a quantity of dried bread crumbs in a dish for the coating

* Heat some oil (olive or vegetable depending on taste) in a pan.

* Dip the leaves in the egg, making sure that they are coated all over, then cover in the breadcrumbs - patting this coating to make sure it sticks well to the leaves. Place in the HOT oil and fry both sides until golden brown. Drain any excess fat off on a paper kithchen towel.

These can be served as an appetiser before a meal and can be picked up using the 'leaf stalk' on each leaf.....they are delicious! If you have any left over - they are nice in a sandwich with cheese or ham too.

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Last edited by Carole B on Sat Nov 25, 2006 6:09 pm; edited 1 time in total
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Emmy
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PostPosted: Sun Aug 27, 2006 6:02 pm    Post subject: Reply with quote

Oh Carole
Did you HAVE to post that !
This will be one that I can't resist! Drool
It sounds delicious - I've loads of sage in my garden too.
Thanks

From Emmy - (with another 2 inches on her waist line!)

Laughing Laughing Your fault this time, not mine Angel Angel Angel Angel

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maria
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PostPosted: Sun Aug 27, 2006 6:17 pm    Post subject: Reply with quote

Same here.... sage in the garden

Thank you Carole!

Maria

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Rosie B.
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PostPosted: Mon Aug 28, 2006 12:54 am    Post subject: Reply with quote

Carole, this is luscious!!!

Sage is one of my top favorite herbs to use in cooking. I had grown some in my garden two years ago but I think the bunnies ate it.

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tbech7430
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PostPosted: Mon Aug 28, 2006 1:27 am    Post subject: Reply with quote

This sound's good and easy to make I will have to find some sage Leaves!
Think

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Rosie B.
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PostPosted: Mon Aug 28, 2006 1:53 am    Post subject: Reply with quote

Terry, you can buy a fresh pot of them already growing at your garden center. If not your grocery store should have them in the produce section. I know our store sells them in a small, plastic, flat container.

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tbech7430
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PostPosted: Mon Aug 28, 2006 3:48 am    Post subject: Reply with quote

Thank you Rose! happy_red

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Carole B
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PostPosted: Mon Aug 28, 2006 8:03 am    Post subject: Reply with quote

I do hope that if/when any of you try this out on your family or friends, that you will let me know what you thought about it. Whether you enjoyed it as much as I did????

Think

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Torile
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PostPosted: Tue Oct 03, 2006 11:15 pm    Post subject: Reply with quote

Last weekend I marinated some chicken breast in sage - lemon zest/juice - white wine - olive oil and then grilled them.

We planned on having grilled chicken breast over a salad of mixed greens with a lemon vinegar dressing.

At the last minute I remembered this recipe and fried a bunch of the sage leaves to use as garnish and to give us a little crunch with the salad.

They were great and so simple!!!!

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Rosie B.
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PostPosted: Wed Oct 04, 2006 2:14 am    Post subject: Reply with quote

Tori, I think I'm going to have to try chicken breast made the way you mentioned in your post above. My family will love them. Thanks for the suggestion!!!

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Rob
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PostPosted: Wed Oct 04, 2006 9:37 am    Post subject: Reply with quote

I have heard of something similar, but with two sage leaves and cheese in the middle.

If you can get broadleaf sage life will be much easier too - I bought seed from Bakers Creek (US based). Definitely easier for doing stuff like this and also making that veal dish (name escapes me now) where you wrap the veal and sage up in a roll and poach in a broth.
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marisa6
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PostPosted: Wed Oct 04, 2006 9:42 am    Post subject: Reply with quote

Oh - now I'm feeling really hungry and its only just after 9:30am here..... cry!

Marisa
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Rob
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PostPosted: Wed Oct 04, 2006 9:58 am    Post subject: Reply with quote

marisa6 wrote:
Oh - now I'm feeling really hungry and its only just after 9:30am here..... cry!

Marisa


Don't know of Scots Gaelic is anything like Irish Gaelic but Conas a tatu?
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marisa6
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PostPosted: Wed Oct 04, 2006 11:24 am    Post subject: Reply with quote

Oh dear - I'm afraid I'm a lowlander! I don't understand Gaelic, although on of my best pals is from the Western Isles. She tells me its really quite easy - but I don't believe her. Written down it looks difficult to say the least!

Sorry

Marisa Anxious
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Rob
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PostPosted: Wed Oct 04, 2006 2:23 pm    Post subject: Reply with quote

marisa6 wrote:
Oh dear - I'm afraid I'm a lowlander! I don't understand Gaelic, although on of my best pals is from the Western Isles. She tells me its really quite easy - but I don't believe her. Written down it looks difficult to say the least!

Sorry

Marisa Anxious


No worries, I am an immigrant myself and my Gaelige is quite rough to say the least. It seems a difficult language to me and I doubt it would be easy for anyone to learn (even the natives complain about it). Just by virtue of the work I do I have had to develop some comprehension of as Gaelige but would never attempt to speak it - pronounciation is harsh!
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