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1. Fill three bowls, from left to right, with the our, eggs, and bread crumbs. Stuff the olives with your choice of fillings. 2. Spear an olive with a toothpick and twirl it in the our to coat evenly, swirl it in the egg, and then roll it in the bread crumbs. Use a fork to pop it o the toothpick onto a plate. Repeat until all the olives are crumbed. Those who like to get their hands dirty can eschew the toothpick. 3. Heat 1½ inches of oil in a medium saucepan until it reaches 350°F on a deep-fat or candy thermometer (“Small Fry,”). Place a few of the olives at a time in the bowl of a slotted metal spoon and lower them into the oil. Fry in batches until golden brown, less than 1 minute. Fish out the olives with the spoon and transfer them to paper towels. Spritz them with lemon while still sizzling, if you like. Serve hot.

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The new portuguese table david leite  

The new portuguese table david leite