Fried stuffed olives

<b>Olive all'Ascolana</b><br>
<br>
Prep: 25 minutes<br>
Chill: 30 minutes<br>
Cook: 1 minute per batch<br>
Makes: 2 dozen<br>
<br>
Freelance food writer Jennifer Day wrote about the first cookbook crowdsourced online with recipes gathered from home cooks across the country. "The Food52 Cookbook," by Amanda Hesser and Merrill Stubbs, has 140 recipes, including these addictive olives from Arielle Arizpe of Austin, Texas.<br>
<br>
1/2 cup soft goat cheese<br>
1 teaspoon whole mustard seeds<br>
1 teaspoon fresh rosemary, finely chopped<br>
1/4 teaspoon crushed red pepper flakes<br>
1 clove garlic, minced<br>
24 large green olives, pitted<br>
1 cup vegetable oil<br>
1 cup flour<br>
1 egg, beaten<br>
1 cup breadcrumbs (fresh or panko)<br>
1/3 cup Parmesan cheese, plus more for sprinkling<br>
Zest and juice from one lemon<br>
<br>
1. Mix the cheese, mustard seed, rosemary, pepper flakes and garlic together in a small bowl. Stuff the olives with the mixture, using your fingers or a piping bag. Refrigerate to let the cheese firm up, 30 minutes.<br>
<br>
2. Meanwhile, heat the oil in a heavy-bottomed saucepan to 375 degrees. Put the flour on one plate, the egg on another and mix the bread crumbs and 1/3 cup Parmesan on a third.<br>
<br>
3. Working in batches, roll the olives in the flour, then in the egg, then in the bread crumbs; carefully lower them into the oil. Fry until golden brown, about 30 seconds per side. Transfer to a plate lined with paper towels. Shower with Parmesan and lemon zest; spritz with lemon.
sns-ct-food-2011-tribune-best-recipes-008

Olive all'Ascolana

Prep: 25 minutes
Chill: 30 minutes
Cook: 1 minute per batch
Makes: 2 dozen

Freelance food writer Jennifer Day wrote about the first cookbook crowdsourced online with recipes gathered from home cooks across the country. "The Food52 Cookbook," by Amanda Hesser and Merrill Stubbs, has 140 recipes, including these addictive olives from Arielle Arizpe of Austin, Texas.

1/2 cup soft goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
24 large green olives, pitted
1 cup vegetable oil
1 cup flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup Parmesan cheese, plus more for sprinkling
Zest and juice from one lemon

1. Mix the cheese, mustard seed, rosemary, pepper flakes and garlic together in a small bowl. Stuff the olives with the mixture, using your fingers or a piping bag. Refrigerate to let the cheese firm up, 30 minutes.

2. Meanwhile, heat the oil in a heavy-bottomed saucepan to 375 degrees. Put the flour on one plate, the egg on another and mix the bread crumbs and 1/3 cup Parmesan on a third.

3. Working in batches, roll the olives in the flour, then in the egg, then in the bread crumbs; carefully lower them into the oil. Fry until golden brown, about 30 seconds per side. Transfer to a plate lined with paper towels. Shower with Parmesan and lemon zest; spritz with lemon.

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