Francesco says that sage prepared this way can be used as a garnish for pastas, fish, meat, or vegetables. And there’s nothing wrong with just nibbling it as a snack. Dip the sage leaves into the flour, then into the egg yolk, then into the bread crumbs.
Salvia alla milanese
- 1/3 cup (45 g) flour
- 1 large egg yolk, lightly beaten
- 60 gr fine dry bread crumbs
- 6 tbsp (90g) clarified butter
- Salt to taste
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Heat the butter in a skillet.
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Brown the sage leaves lightly on each side, then set on absorbent paper to drain.
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Dust lightly with salt and serve at once or set aside and warm in a 250°F (120°C) oven before serving.
