Clean and wash the sage leaves well and dry them on kitchen paper. Place a thin round slice of mozzarella (well drained of its liquid) on each leaf and then, on top, an anchovy fillet (washed and dried if preserved in salt) or a little bit of anchovy paste, about the size of a corn kernel. Cover with another sage leaf, and close the “parcels” with a toothpick (threaded through the centre to hold in the filling).

Prepare a creamy batter by mixing the flour, sieved through a tea-strainer, with the beer. Dip the little sage “parcels” into the batter and remove quickly, shaking off any surplus. Fry them immediately in plenty of very hot olive oil: it should almost cover them. Only fry a few at a time. When they are golden brown, remove with a perforated spoon and leave to drain on a sheet of kitchen paper, on a serving dish.

They should be served immediately, piping hot, with only a very light sprinkling of salt (the anchovies are quite salty); if not, keep them in a warm oven until you’re ready to eat them (but don’t wait for too long!).

This is a tasty and somewhat unusual idea to serve with special aperitifs and appetizers.