Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 225 gm ricotta liquid removed
- 2 x extra large egg yolks and 2 whole Large eggs beaten
- 2 x anchovies finely diced
- 1 x clove of garlic crushed to a paste with a little salt
- 1/4 tsp cayenne pepper
- 15 x fresh mint leaves finely minced
- 1 x salt and freshly grnd black pepper generous healthy pinch of grnd saffron
- 60 x your favourite olives pitted flour for coating
- 4 ounce breadcrumbs extra virgin olive oil for frying
Direcciones
- Prepare the stuffing.
- Place the ricotta in a china or possibly glass bowl add in the egg yolks anchovies garlic cayenne pepper mint leaves salt and pepper to taste and saffron.
- Mix then coyer the bawl with aluminium foil and chill till needed.
- Stuff the mix into the olives using a piping bag.
- Roll the olives in flour shaking off any excess then dip in the egg and finally in the breadcrumbs so the olives are well coated.
- Pour extra virgin olive oil to a depth of 1 1hin in a heavy saucepan and heat it to about 350 degrees F; or possibly till a tiny healthy pinch of breadcrumbs sizzles immediately.
- Fry the olives a few at a time till they are golden brown and crisp.
- Remove from the oil with a slotted spoon and drain on absorbent kitchen paper.
- Serve immediately.
- Its hardpuding imaginative recipes for an olive... but if you have unlimited patience this recipe is delicious. Buy the olives loose not preserved in brine. Left over ricotta mix can be refrigerated and tossed in warm pasta.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 845 | |
| Calories from Fat 310 | 37% |
| Total Fat 35.31g | 44% |
| Saturated Fat 20.05g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 1020mg | 43% |
| Potassium 478mg | 14% |
| Total Carbs 89.58g | 24% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.71g | 5% |
| Protein 40.69g | 65% |
