He suggests forming them by dropping them into a wine glass of polenta, swirling the glass to coat each malfatti, then poaching. Meanwhile, melt the butter in a small frying pan on a low heat, then add the sage leaves. Turn up the heat to medium, and fry for two to three minutes, until the leaves are lovely and crisp and the butter has browned. (Do watch this, though, and adjust the heat so the butter doesn’t burn.) Serve the malfatti fritters drizzled with the sage butter.