Baked Sage in Prosecco Dough

Combine cornstarch, sugar, flour and carefully add as much cold Prosecco with a whisk until a slightly creamy dough is formed. The thinner the dough becomes, the thinner the pastry shell for the sage. It is also important that the prosecco is really ice cold [1].

Heat the clarified butter in a shallow frying pan that is not too large. Rinse the sage leaves [2], rub them well dry and dust them with a tiny bit of flour. Pull the leaves one by one through the dough, so that all sides are covered by the dough. Bake the sage leaves floating in the hot clarified butter until they are nicely browned. In between, turn the sage once to the other side. Be careful not to bake too many sage leaves at once.

Drain the baked sage leaves briefly on kitchen roll, sprinkle with powdered sugar and bring to the table on the spot.

[1] Ice cold -> prevents the maizena (corn starch) from sticking together too much, the dough stays crispier after frying.

[2] You can also use mint leaves.

Tip: Instead of clarified butter, you can also use butter in most cases.

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