Fried stuffed olives from Polpo: A Venetian Cookbook (of Sorts) (page 51) by Russell Norman

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Notes about this recipe

  • L.Nightshade on April 27, 2015

    The olives are stuffed with a mix of chopped anchovy, parmesan, sage, garlic, black pepper, and lemon juice. Once stuffed, they are rolled in egg white, then flour, then, supposedly, panko. Once I rolled the olives in the flour, no panko would stick to them, it just seemed to brush off the flour. So I dipped in egg white, flour, egg white, then panko, which sort-of worked. Mine didn’t look like the photo in the book, but they looked pretty good. These really pack a punch, as you can imagine, with olives, anchovies, garlic, pepper, lemon. The only “calming” ingredient is the parmesan, which is also pretty sharp. I’m not sure I’d make these again, unless I was deep-frying something else. The olive-stuffing is a bit tedious. But they certainly pack a punch, and would be a nice addition to a cichèti assortment.

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