Sage and anchovy fritti
Anchovies are sandwiched between sage leaves and fried to make crisp little bites that are perfect snacks or nibbles to serve with drinks
- Serves: 4 persons
- 1large-leaf sage
- 50g Cantabrian anchovies
- sunflower oil, for frying
- 150g 00 pasta flour
- 150ml whole milk
- 1large Amalfi or unwaxed lemon, cut into wedges
Step 1Pick all of the sage leaves and match each one up with another leaf of a similar size. Arrange the pairs neatly on a tray, next to each other.
Step 2Drain the anchovies and cut each one in half. Put a piece of anchovy on every other sage leaf, then sandwich the leaves together, with the anchovy in the middle. Squeeze together.
Step 3Fill a large, heavy-based pan no more than a third full with oil and heat to 175C or until a cube of bread browns in 2-3 mins. Dust the sage and anchovy sandwiches with the flour, shaking off the excess. Dip into the milk, then coat in the flour again.
Step 4Deep-fry the fritti for 3-5 mins or until evenly golden on both sides. Drain well on kitchen paper and serve immediately with lemon wedges for squeezing over.