Pan Fried Olives (Olive fritte in tegame) recipe
ingredients
Oil for frying
25 g (1 oz) 2 tbsp Mortadella
25 g (1 oz) 2 tbsp Mozzarella
5 ml (1 tsp) chopped fresh sage
1.5 ml (1/4 tsp) cayenne pepper
24 large black olives, pitted
5 ml (1 tsp) flour
1 egg, beaten
50 g (2 oz) 1 cup breadcrumbs
25 g (1 oz) 2 tbsp Mortadella
25 g (1 oz) 2 tbsp Mozzarella
5 ml (1 tsp) chopped fresh sage
1.5 ml (1/4 tsp) cayenne pepper
24 large black olives, pitted
5 ml (1 tsp) flour
1 egg, beaten
50 g (2 oz) 1 cup breadcrumbs
method
1. Heat the oil. Place the Mortadella, Mozzarella, sage and cayenne in a food processor and blend for a few seconds.
2. Split the olives and fill with the stuffing.
3. Roll in the flour and then the egg. Dip into the breadcrumbs and fry until crisp and golden in the hot oil.
4. Drain on kitchen paper and serve.
2. Split the olives and fill with the stuffing.
3. Roll in the flour and then the egg. Dip into the breadcrumbs and fry until crisp and golden in the hot oil.
4. Drain on kitchen paper and serve.
serving amount
makes 24
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