Sausage-Stuffed Fried Olives Recipe – Jody Williams, Rita Sodi

1. Stir collectively sausage, cheeses, 1 egg (about 2 tablespoons overwhelmed egg), and, if desired, crushed crimson pepper in a big bowl till properly mixed.

2. Stir collectively milk and 1/2 cup breadcrumbs in a medium bowl. Let stand till breadcrumbs take up milk, about 5 minutes. Add breadcrumb combination to sausage combination, and stir properly to mix.

3. Minimize a lengthwise slit down the aspect of every olive. Take a small pinch (about 1/2 teaspoon) sausage combination, and stuff inside every olive. Press about 11/2 tablespoons sausage combination throughout exterior of every olive, rolling to utterly enclose olive and forming a spherical form.

4. Working in batches, roll olives in flour, dip in remaining overwhelmed eggs, and roll in remaining 1 1/2 cups breadcrumbs.

5. Pour oil to a depth of 4 inches in a big Dutch oven; warmth over medium-high till a deep-fry thermometer reads 350°F. Working in batches, fry till breaded olives start to drift and are golden brown, about 4 minutes per batch. Take away from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve scorching.

Make Forward

Stuffed olives might be ready by step 3 and refrigerated in a single day. Let come to room temperature earlier than frying.

Instructed Pairing

Vivid, juicy Barbera d’Asti.