The light batter is reminiscent of tempura. (Photo by Mark Micheli)
This recipe was printed in the Boston Globe’s food section at least 15 years ago, probably closer to 20 years ago. I cut it out of the paper then and used it to make these today but unfortunately, there’s no date on the clipping.
The headline on the article was “Tuscany’s last secret,” and the recipe for the frying batter, which can also be used with vegetables and zucchini blossoms, was taken from the Fine Art of Italian Cooking, by Giuliano Bugialli. I think the Globe should ask readers for their favorite recipe from the Globe’s food section over the past fifty years and then print an article based on the top 10 selections.
Here’s the recipe:
TUSCAN FRYING BATTER
- All purpose unbleached flour, 1 1/8 cup
- Kosher salt, a pinch
- Ground black pepper, just a little
- Nutmeg, a pinch
- Extra-virgin olive oil, 2 tablespoons
- Egg yolk, one from an extra-large egg
- Dry, white wine, 1/4 cup
- Vodka, unflavored 1 1/2 teaspoons
- Cold water, 1/2 cup
What to do:
In a large bowl, mix the flour with the salt, pepper, and nutmeg.
Make a well in the center of the flour, then add the olive oil, a tablespoon at a time, mixing very well and incorporating just a little of the flour from the rim of the well.
Add the egg yolk, wine, and vodka and incorporate more flour.
Finally, add the water and mix everything together very well. The batter should be very smooth with no lumps.
Let it rest at least one hour in a cool place.
FRYING THE SAGE LEAVES
Heat about an inch or two of vegetable oil in a large skillet. Insert a wooden spoon in the oil and if bubbles form about it, it’s hot enough to cook the leaves.
Dip the leaves quickly in the batter, being sure to coat well on both sides and cook in the hot oil in several batches. Cook each leaf about one minute or two on each side. Remove from the oil when they turn golden brown and place on a plate lined with a paper towel to allow the oil to drain.
Sprinkle salt on the leaves and a squirt of lemon juice.
Find More Recipes in the RootsLiving Recipe Index