Fried Stuffed Castelvetrano Olives

Fried Stuffed Castelvetrano Olives

Fried Stuffed Castelvetrano Olives
Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer.Romulo Yanes

Olives are stuffed with a simple beef and pork filling and fried for a more substantial snack in this recipe from Abruzzo winemaker Emidio Pepe's wife, Rosa. Featured in: The Road to Abruzzo

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food