| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Appetizers, Italian, Lowfat | 6 | Servings |
INGREDIENTS
| Olive oil spray | ||
| 1 | bn | Fresh sage leaves; largest you can find |
| 1 | Egg; plus | |
| 2 | Egg whites | |
| OR half-cup egg substitute; lightly beaten with a fork | ||
| Salt and black pepper | ||
| 3/4 | c | Fine toasted bread crumbs OR flour; in a shallow bowl |
INSTRUCTIONS
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 HIGH-FLAVOR, LOW-FAT ITALIAN COOKING. 1997: Viking Penguin. Pat Hanneman's bookshelf 9/98 Recipe by: High-Flavor, Low-Fat Italian Cooking Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 21, 1998, converted by MM_Buster v2.0l.
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