½cup
Pecorino Romano, grated, plus more for garnish
½cup
Parmigiano-Reggiano, grated, plus more for garnish
1
egg, beaten
½cup
milk
2cups
panko breadcrumbs, crushed
8oz
Castelvetrano olives
5cups
canola oil for deep frying
INSTRUCTIONS
1
In a bowl stir together sausage, cheeses and egg. Set aside. In another small bowl, stir together the milk and half of the panko breadcrumbs and let stand until absorbed about 5 minutes. Add breadcrumbs to mixture and mix well.
2
Cut the olive in half lengthwise and take a small pinch and stuff inside each olive and then encase hole piece in sausage, enclosing the olive and forming a round shape. Then roll each shaped olives into remaining 1 cup of panko.
3
Working in batches fry the sausage stuffed olives over medium high heat until olives are golden brown and start to float, about 3-4 minutes. Drain briefly on rack and garnish with a sprinkling of grated cheese, if desired.
½cup
Pecorino Romano, grated, plus more for garnish
½cup
Parmigiano-Reggiano, grated, plus more for garnish
1
egg, beaten
½cup
milk
2cups
panko breadcrumbs, crushed
8oz
Castelvetrano olives
5cups
canola oil for deep frying
INSTRUCTIONS
1
In a bowl stir together sausage, cheeses and egg. Set aside. In another small bowl, stir together the milk and half of the panko breadcrumbs and let stand until absorbed about 5 minutes. Add breadcrumbs to mixture and mix well.
2
Cut the olive in half lengthwise and take a small pinch and stuff inside each olive and then encase hole piece in sausage, enclosing the olive and forming a round shape. Then roll each shaped olives into remaining 1 cup of panko.
3
Working in batches fry the sausage stuffed olives over medium high heat until olives are golden brown and start to float, about 3-4 minutes. Drain briefly on rack and garnish with a sprinkling of grated cheese, if desired.
