FRIED SAGE LEAVES

Heat olive oil in a deep frying pan.

Place an anchovy between two sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up.

Then dip the sage sandwiches into egg and dredge in flour. Shake off any excess flour.

Gently place the sage leaves into the hot oil and let fry until golden and crispy.

Transfer to a plate with an absorbent paper towel.

Sprinkle with salt while the sage leaves are hot. Serve immediately.

PARMIGIANO CHIPS

Evenly sprinkle a cup of parmigiano over a hot pan, filling in any gaps.

Cook until parmigiano becomes golden.

Loosen with a spatula and transfer to a plate.

Let cool until the parmigiano solidifies; then break into little chips and serve.