50 g (2 oz) 1/2 cup minced ham
2.5 ml (1/2 tsp) nutmeg
50 g (2 oz) 1/2 cup grated Parmesan cheese
1 egg
Salt and pepper
12 olives Oil for frying
15 ml (1 tbsp) unsalted (sweet) butter
15 ml (1 tbsp) flour
2.5 ml (1/2 tsp) nutmeg
50 g (2 oz) 1/2 cup grated Parmesan cheese
1 egg
Salt and pepper
12 olives Oil for frying
15 ml (1 tbsp) unsalted (sweet) butter
15 ml (1 tbsp) flour
method
1. Blend the ham with the nutmeg and cheese.
2. Beat the egg in a shallow dish and season with the salt and pepper.
3. Place the flour in another shallow dish.
4. Stone the olives and fill with the ham mixture.
5. Heat the oil and butter. Dip each stuffed olive first in the beaten egg and then in the flour.
6. Fry in the hot oil until brown and crisp. Drain thoroughly and serve either hot or cold.
2. Beat the egg in a shallow dish and season with the salt and pepper.
3. Place the flour in another shallow dish.
4. Stone the olives and fill with the ham mixture.
5. Heat the oil and butter. Dip each stuffed olive first in the beaten egg and then in the flour.
6. Fry in the hot oil until brown and crisp. Drain thoroughly and serve either hot or cold.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
