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FRIED STUFFED OLIVES

azeitonas fritas recheadas MAKES 40 OLIVES

olives are a favorite bite in Vila de Rei, a tiny town near Castelo Branco in the central region of Portugal. The llings, or F ried recheios, are endless, and, in fact, I use any extra tidbits that happen to be lying around the kitchen when I’m making them. ATENÇÃO Pop an olive in your mouth before coating them. If it’s particularly salty, give the rest a quick rinse under cold water. You can stu , crumb, and refrigerate these acepipes, covered with plastic, for up to 4 hours. Just before guests arrive, heat up the oil and fry. It’ll take all of 15 minutes. FOR THE OLIVES ½ CUP ALL-PURPOSE FLOUR 2 LARGE EGGS, BEATEN ¾ CUP DRIED BREAD CRUMBS 40 GREEN OR BLACK BRINED OLIVES, SUCH AS MANZANILLA, KALAMATA, GAETA, OR NIÇOISE, DRAINED AND PITTED VEGETABLE OIL, FOR DEEP-FRYING LEMON WEDGES FOR THE STUFFING—YOUR CHOICE OF SHARDS OF COOKED SALT COD, DRAINED CANNED TUNA IN OIL, PRESUNTO, SERRANO HAM, OR PROSCIUTTO MINCED HARD-BOILED EGG FIRM SHEEP’S-MILK CHEESE, SUCH AS NISA, ÉVORA, OR PECORINO TOSCANO

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The new portuguese table david leite  

The new portuguese table david leite  

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