Nov 262016

1 bunch fresh sage
14 cup Mannucci-Droandi Chianti Classico Extra Virgin Olive Oil
Sea salt


  1. Pinch off leaves from sage, rinse and pad dry.
  2. Heat oil in a small skillet over medium-high heat until hot.
  3. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with sea salt.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Write a Comment

Additional comments powered by BackType