Thursday, April 05, 2007
Really Stuffed Sicilian Olives
When I bought these Sicilian Olives I had a fixed idea of what I would do with them. Unfortunately (or fortunately) when the time came the olives just wouldn't behave as I thought they would.
My intention was to stone them and then fill the cavity with a mix of ricotta and Chèvre. They would then be crumbed and deep fried and served warm as a pre-dinner nibble.
Fine idea...except the olives defied all attempts to de-stone them. Next I tried the other trick of cutting the stone out but that just left me with slivers of olive.
My idea was stuffed and so were the olives.
It was time for a new approach and a bit like Dr Frankenstein I decided to build my own olive - formed from the olive parts and my original stuffing idea. I would then roll this into olive shapes and crumb and fry as planned.
By Jove it worked - I couldn't believe they weren't olives!
Stuffed Sicilian Olives
50 grams Sicilian olives (pitted weight), cut into small dice
50 grams Chevre
100 grams Ricotta (you must use real Ricotta)
1 egg, lightly beaten with 1 tablespoon milk
Place the ricotta, olives and chevre in a bowl and mix well until it's thoroughly combined. While these proportions appealed to me, do taste the mixture and adjust to suit your own preference.
Roll small portions of the mix into olive sized balls.
Once all the olives are made, roll them in the egg-wash and then coat them in the breadcrumbs. Repeat the process to give them a more sturdy outer coating.
Place the crumbed olives in the fridge to firm up.
I use a small saucepan filled with about an 1-2 inches of olive oil. Fry the balls in small batches being careful not to overcrowd the pan. You just want to cook them until they are lightly golden.
Drain well on paper towels and serve immediately.
These have cooled a little so but when eaten while still hot the interior is wonderfully soft and oozes - a great contrast to the crisp shell.
They might not have been what I had intended but a most satisfying result all the same.
Tagged with Savoury Food