Around fifty large sage leaves - olive oil
For batter: 125 g./4.5 oz. flour - 2 dl. sparkling mineral water - 2 tbsp. oil - 2 stiffly whipped egg whites - salt
Place basil, garlic, pepper and 2 tbsp. oil in a mortar (or blender) and mix thoroughly.
Rinse sage leaves thoroughly, dry and divide into bunches, leaving the stems on the leaves. Place flour, salt, oil and water in a bowl, mix and add the egg whites. Dip sage bunches into mixture and fry in boiling olive oil. Serve hot.
N.B. Ingredients are given for 4 portions. | 
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 | Müller Thurgau
Alto Adige DOC
Santa Margherita
Pale straw yellow color with green overtones. Nose clean and intense, typically aromatic with hints of green apple. The taste is balanced and pleasantly aromatic, with good personality and lingering aftertaste.
Serve at:
8°-10° C.
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