- For the batter:
- ½ cup plain flour
- ½ cup self raising flour
- ¼ teaspoon salt
- 200 ml cold Prosecco
- 3 ice cubes
- For the Sage Leaves:
- 24 large sage leaves, stalks attached, washed and dried
- 3 tablespoons anchovy paste
- 2 tablespoons capers, rinsed
- 1 litre of vegetable oil to cook
To make the batter: Sift the flours and salt into a bowl, make a well in the centre and whisk in the Prosecco. Refrigerate until needed and just before using, stir in the ice cubes.
To prepare the sage leaves: Blend the capers and the anchovy paste and spread onto the sage leaf. Press another sage leaf on top to make a sandwich. Continue with the remaining leaves.
Heat the vegetable oil gently in a deep pan until a cube of bread turns golden brown. Dip the stuffed leaves into the batter and place, one by one, in the hot oil and cook until golden. Remove the leaves from the oil and drain on absorbent paper. Continue until all are cooked.
Serve immediately with the remainder of the Prosecco!