Drop 6 sage leaves, one at a time, into the oil, and fry for 20 to 30 seconds. Remove with a slotted spoon, drain, and pat dry on a paper towel. Set aside. Repeat in batches with the remaining leaves.
Trim the edges using a sharp knife. Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper. With the longest ...
6. Stir in both cheeses until you have a creamy looking rice mixture and serve immediately with crispy fried sage leaves and parmesan shavings. 1. Roast the pumpkin pieces or slices in butter at ...
The brown butter can be made in advance and refrigerated for several weeks. The fried sage leaves can be stored at room temperature for up to 2 days. Refrigerate leftovers for up to 4 days; reheat on ...
Spicy Italian sausage and fried sage are the perfect pair to balance ... To serve, top each bowl with a scattering of these crisp sage leaves and a shower of Parmesan. Cook’s Note: While you ...
They’ll finish cooking in the oven once they are topped with prosciutto, fontina cheese, and the fried sage leaves. Broil until cooked through. Chicken saltimbocca is ready when an instant-read ...
I often think back on my favorite restaurant meals when I need some weeknight dinner inspiration. There's an Italian bistro my family loves to visit, where a chopped salad and warm garlicky rolls ...