30 fresh sage leaves
25 g/1 oz fine white breadcrumbs
olive oil, for frying
mild provolone cheese, diced


1.Beat the egg with a pinch of salt in a bowl. Add the sage leaves, making sure that they are immersed, and set aside for 2 minutes.
2.Drain the leaves well and dip in the breadcrumbs to coat.
3.Heat plenty of olive oil in a frying pan, add the sage leaves and cook until golden brown.
4.Drain on kitchen paper and serve with the provolone.

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