Olive Fritte Fried Olives With Cheese And Herbs Recipes

FRIED OLIVES

Steps:

• If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
• Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
• Remove to a bowl.
• Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
• Spread the flour onto one plate and the breadcrumbs onto another.
• Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
• Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
• Fry until the breadcrumbs have turned golden.
• Remove, place on paper towels to drain momentarily and serve.

OLIVE FRITTE (FRIED OLIVES)

Steps:

• Chop the pork into small pieces.
• Fry the pancetta in a medium skillet over medium heat until it begins to turn color but not brown. Add the pork and a little salt and pepper and cook until meat loses its pink color. Stir in the wine. Lower the heat and simmer the mixture gently for about one hour. Check the pan periodically and add a little water if the mixture seems to be drying out.
• Drain off any remaining liquid from the pan. Place the meats in a blender or food processor and puree until fairly finely chopped. Soak the fresh bread crumbs in water, then squeeze them dry and add them to the meat along with the egg yolk, Parmesan and nutmeg. Blend well.
• With an olive pitter, remove and discard the pits from the olives. Using a pastry bag fitted with a small round tip, pipe the meat mixture into the olives.
• Beat the whole egg with a pinch of salt in a deep dish, and place the flour and the dry bread crumbs in separate dishes. Roll the stuffed olives first in the flour, then in the egg, then in the dry bread crumbs.
• Heat the oil in a deep heavy skillet until it sizzles and bubbles. Place the olives in the oil and fry until golden. Remove with slotted spoon, drain on paper towels and serve very hot.

FRIED OLIVES

Steps:

• Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
• Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
• Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
• Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.