Stuzzichini di salvia

I hope you are angry, but I really liked the name of this recipe in Italian, so I left it. Not to bother you anymore. These were buried sage leaves. Has anyone tried it so far? If you haven't tried it you won't regret it for a second.

Preparation steps

First buy a bunch of fresh sage. It doesn't have to be 30 pieces, but that's what the original says. I may have had a little more.
Wash them well and dry a little.
Put flour on one plate, and in another bowl, beat an egg with a little salt and pepper with a fork.
Put the sage leaves first and the flour and all that, shake them a little with your hands from the excess flour and put them in a bowl with a beaten egg. Stir with a fork so that the eggs stick everywhere.
Pour oil into a deeper pan and heat it well, then put each leaf separately.
Fry until it gets a nice golden color.
Serve with, say, ajvar, and some hard cheese diced.