Recipe - Bake-Fried Sage Leaves

Olive oil spray
1 bn Fresh sage leaves; largest
you can find
1 Egg; plus
2 Egg whites
OR halfcup egg substitute;
lightly beaten with a fork
Salt and black pepper
Three fourths cup Fine toasted bread crumbs OR
flour; in a shallow bowl

1. Preheat oven to 400F. Spray a non stick baking sheet with spray olive
oil. Using a pastry brush, brush the sage leaves on both sides with the egg
mixture and season with salt and pepper. Dip each in bread crumbs or flour,
turning to coat on all sides, shaking off the excess.

2. Arrange the sage leaves on the prepared baking sheet. spray the tops of
the leaves with oil and reseason with salt and pepper. Bake the leaves
until crisp and nicely browned, 1 to 12 minutes. Serve at once.

Makes 20 to 24 leaves. Serve as an antipasto or garnish for other dishes.

[23 cals per leaf, 20% fat]

Variation: Stuff sage leaves. Cut 1 ounce smoked mozzarella, bel paese, or
fontina into flat thin strips a little smaller than the sage leaves. Brush
2 sage leaves with egg mixture on both sides. Season with salt and pepper.
Press the leaves together, sandwiching a strip of cheese between them. Dip
the leaves in bread crumbs or flour, turning to coat on all sides, shaking
off the excess. Spray with oil and bake as described above.

NOTES : *Recipe from Steven Raichlen's HIGHFLAVOR, LOWFAT ITALIAN
COOKING. 1997: Viking Penguin. Pat Hanneman's bookshelf 9/98

Recipe by: HighFlavor, LowFat Italian Cooking

Posted to KitMailbox Digest by Pat Hanneman kitpath@earthlink.net on Sep
21, 1998, converted by MM_Buster v2.0l.