Panzanella and Salvia from Fiori Restaurant

Panzanella (serves 4)

from Fiori Restaurant

2 cups torn bread croutons (lightly toasted)

3 various heirloom tomatoes, large diced

1 cucumber, peeled and diced

½ red onion, thinly sliced

24 black olives, preferably Kalamatta

12 leaves basil, sliced

¼ cup red wine vinegar

½ cup extra-virgin olive oil

Salt and pepper to taste

Combine all ingredients, allow to marinate for 5 minutes and serve

Salvia

24 large sage leaves

6 anchovies, cut in half

1 cup flour

Sparkling water

Oil for frying

Preheat oil in the pan to approximately 350f

Make sandwiches with 2 sage leaves and half an anchovy. Firmly press each one. Whisk enough sparkling water into the flour to get a smooth consistent batter. Dip each sandwich into the batter, and drop immediately into the hot oil. Cook until brown on both sides. Drain on paper towels and enjoy.