Try this FRIED STUFFED CASTELVETRANO OLIVES recipe, or contribute your own.
Suggest a better descriptionPit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible.
Mix beef, pork, parmesan, nutmeg, yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 1/2 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.
Heat 2? oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°. Whisk whole egg and milk in a bowl. Place bread crumbs and flour in separate bowls. Working in batches, roll olives in flour, dip in egg mixture, and coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives
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Serving Size: 1 (67g) | ||
Recipe Makes: 1 | ||
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Calories: 125 | ||
Calories from Fat: 85 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 421.3mg | 130 % | |
Sodium 78.2mg | 3 % | |
Potassium 85.5mg | 2 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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