Crisp-fried tapenade stuffed in sage leaves

For a stylish Italian-inspired antipasto, try Adam Voss' and Adam Redding's battered sage leaves, filled with tapanade
Crisp-fried tapenade stuffed in sage leaves
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 bunches sage, washed
  • 150 g black olive tapenade, from a jar
  • 100 g parmesan, grated

For the batter

  • 200 g plain flour
  • 1 pinches salt
  • 120 ml ice cold sparkling water
  • 1 litres vegetable oil, for deep-frying


1. Strip the sage leaves from their stalks, laying them out flat.2. Using a teaspoon, spoon a small amount of tapenade onto half of the leaves and top with a small pinch of Parmesan. Top with the remaining leaves to form a sandwich.3. To make the batter, place the flour and salt in a bowl and pour in the sparkling water, stirring all the time to prevent lumps. The batter should have the consistency of double cream.4. Heat the olive oil in a frying pan. Carefully dip the sage-leaf sandwiches in the batter and fry them, a few at a time, until they are golden brown in colour.5. Remove from the oil, drain and serve at once with sweet Italian sparkling wine.

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