CookEat Recipe
Sage-Scented Fried Dough Lozenges
Soft dough with finely chopped sage, egg, oil and white wine, rolled thin, cut into lozenges and fried.
Method
Steps
Step 1
Gather the ingredients: About 180 g plain flour, plus a little for dusting; 2 tablespoons olive oil for the dough; 2 tablespoons dry white wine; Marsala is the source alternative; 5 or 6 sage leaves, finely chopped; 1 whole egg; A pinch of salt; About 700 ml suitable frying oil, or enough for the pan; plain lard is an alternative.
Step 2
Finely chop the sage leaves. Mix the flour with the sage, the two tablespoons olive oil, the white wine, egg and salt. Knead well until smooth, keeping the dough fairly soft rather than adding excessive flour.
Step 3
Dust the work surface lightly if needed and roll the dough to about the thickness of a coin, roughly 2–3 mm. Cut into small pointed lozenges about 4–5 cm long.
Step 4
Heat the frying oil to about 170°C. Fry the pieces in small batches for roughly 2–3 minutes, turning, until golden and the egg dough is cooked through to 74°C. Drain and serve promptly. Plain lard can replace the frying oil.
Step 5
For the Marsala version, replace the two tablespoons white wine with the same amount of Marsala and follow the identical dough and frying method. The source mentions figs and prosciutto as optional foods to serve alongside; they are not part of the dough or a filling.
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