| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Molto03 |
1 |
servings |
INGREDIENTS
| 20 |
|
Jumbo Italian olives from Ascoli |
| 1/2 |
lb |
Italian fennel salami |
| 2 |
|
Eggs |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Bread crumbs |
| 2 |
c |
Olive oil; for frying |
INSTRUCTIONS
Heat oil to 375 degrees. Pit olives carefully. Chop and crumble the salami,
or chop in a food processor until quite fine Stuff 1 teaspoon chopped
salami into each olive. Set up breading station with eggs, cracked and
beaten in one plate, flour in a second plate and bread crumbs in a third.
Roll olives in egg, then flour and bread crumbs. Fry olives until
golden-brown. Serve warm as an aperetivo.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5707 broadcast 01-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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