Tentempié
Crispy Ricotta-Stuffed Olives
40 minPara 4Nutri-Score C€€
C
40 min
40 minCrispy Ricotta-Stuffed Olives
lo que necesita
Ingredientes
ricotta (heaped tablespoons)Lácteos90 g
roasted garlic cloves (roasted)Frutas y verduras3 piezas
thyme (finely chopped)Frutas y verduras5 g- rosemary (finely chopped)Frutas y verduras5 g
parsley (finely chopped)Frutas y verduras10 g
Parmesan (grated)Lácteos40 g
smoked paprika (ground)Especias2 g- onion granulesEspecias2 g
- garlic granulesEspecias2 g
- chilli flakesEspecias1 g
- ground nutmeg (ground)Especias500 miligramos
saltEspecias3 g
black pepper (cracked)Especias2 g
green olives (pitted, drained)Despensa300 g
flourDespensa60 g- eggs (beaten)Lácteos2 piezas
- panko breadcrumbsPanadería50 g
- vegetable oil (for shallow frying)Despensa500 ml
- flaky salt (to serve)Especias2 g
lemon (cut into wedges)Frutas y verduras1 pieza
por ración
Nutrición
265kcal
- Carbohidratos
- 16 g
- Proteínas
- 7 g
- Grasas
- 20 g
lo que usará
Utensilios
Bol ×3
Manga pastelera
Sartén
Espumadera
paso a paso
Preparación
- Paso 1
Make the ricotta filling
- Mix the ricotta, roasted garlic, chopped thyme, rosemary and parsley, Parmesan and all the seasonings together in a bowl until well combined.
- Taste and adjust the seasoning.
- Paso 2
Stuff the olives
- Transfer the filling to a piping bag.
- Pipe the filling into the drained olives, filling them generously.
- Paso 3
Set up the breading station
- Place the flour in one bowl, the beaten eggs in a second and the panko breadcrumbs in a third.
- Roll each stuffed olive in flour, then egg, then breadcrumbs, pressing the crumbs on well.
- Paso 4
Shallow fry
- Heat the vegetable oil in a pan over high heat.
- Fry the olives in batches until golden and crisp.
- Paso 5
Serve
- Drain on kitchen paper.
- Sprinkle with flaky salt and serve with lemon wedges and a cold beer.
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