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Crispy Sage

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Gianni Scappin, Culinary Institute of America chef and lead author of the CIA’s fresh-off-the-presses book “Italian Cooking at Home,” fries up fragrant, crispy sage leaves with a splash of beer. Serve them as a neo-Italian bar snack in place of popcorn and peanuts, or sprinkle them over salad and pasta.

Makes: 4-6

  • 4 ounces Peroni
  • 7/8 cup flour
  • 1 tablespoon olive oil
  • salt, to taste
  • 30 large, fresh sage leaves
  • 1 egg white
  • olive oil, for frying


• In a large bowl, whisk together beer and flour. Add the oil and a pinch of salt to taste. Let the batter rest about 30 minutes.

• Heat 1 inch of oil in a large pan over high heat until simmering. Gently wash the sage leaves and pat dry.

• After the batter has rested, whip the egg white with a pinch of salt until stiff peaks form. Gently fold the egg white into the batter until incorporated.

• Dip each sage leaf into the batter, shaking off any excess batter; leaves should be lightly coated. Fry the leaves in the oil, turning once, until crispy and golden on both sides. Finish with a sprinkle of salt and serve immediately.



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