Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Fried Sage Leaves with Balsamic Drizzle



Posts : 18029
Thanked : 883
Join date : 2013-01-12

Fried Sage Leaves with Balsamic Drizzle

Post by Lobo on Thu 04 Feb 2016, 11:52 pm

Fried Sage Leaves with Balsamic Drizzle

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 to 8
Although you might think of fried sage leaves as a garnish, in Italy these two-bite morsels are a popular appetizer. Enjoy them plain, or drizzle with the sweet-tart balsamic syrup. A glass of Prosecco makes the ideal accompaniment.

  • Printer Friendly Version

  • 3


  • 1/2 cup (4 fl. oz./125 ml) balsamic vinegar
  • 1 Tbs. honey or sugar
  • 1 cup (5 oz./155 g) unbleached all-purpose flour
  • Fine sea salt
  • 1 cup (8 fl. oz./250 ml) sparkling water
  • 1 egg
  • Vegetable oil for frying
  • 24 large, unblemished sage leaves, with a bit of stem still attached


In a small saucepan, whisk together the vinegar and honey and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced to 1/4 cup (2 fl. oz./60 ml), about 10 minutes. Remove from the heat and cover to keep warm.

In a bowl, whisk together the flour and 1/2 tsp. salt. Slowly pour in the water, whisking to prevent lumps. Add the egg and whisk until combined.

Pour oil into a fry pan to a depth of 1/2 inch (12 mm) and warm over medium-high heat until it registers 375°F (190°C) on a deep-frying thermometer, or until a small amount of batter sizzles and floats to the surface when dropped into the oil.

Holding a sage leaf by the stem, dip it into the batter and let any excess batter drip back into the bowl. Lower into the hot oil. Dip a few more leaves and add them to the pan, taking care not to overcrowd it. Fry the sage leaves until lightly browned, about 2 minutes. Using tongs or a fork, turn them and fry until golden, about 2 minutes longer. Using a skimmer or slotted spoon, transfer to paper towels to drain. Repeat to fry the remaining sage leaves.

Arrange the sage leaves on a platter and sprinkle with salt. Drizzle the balsamic syrup over the leaves (you may not need all of it) and serve. Serves 6 to 8.

Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011

    Current date/time is Fri 09 Dec 2016, 9:30 am