Italian scotch olives
- robertchambers
Published: May 18, 2022 at 11:46 AM
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Serves 6 as a starter
A little effort
Total time: 35 mins
0 reviews
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Giving olives the scotch egg treatment by rolling them in sausagemeat and breadcrumbs before frying, creates a great starter, or nibble to serve with drinks. This recipe comes courtesy of Italian restaurant Luca, where it's served with confit garlic mayo and crispy sage leaves
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Try these scotch olives, then check out our ’nduja arancini, focaccia and more of our favourite Italian starter recipes.
Ingredients
Nutrition
-
1 tbsp olive oil
-
1 small onion
finely chopped
-
1 clove garlic
finely chopped
-
1 tsp fennel seeds
-
½tsp thyme
chopped
-
½tsp sage
chopped
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100ml red wine
-
300g sausagemeat
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pitted Gordal olives
patted dry of brine
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150g plain flour
seasoned
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6 egg yolks
whisked with 3 tbsp of milk
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200g panko breadcrumbs
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vegetable oil
for deep-frying
Nutrition: per serving
- kcal329
- fat18g
- saturates4.4g
- carbs29g
- sugars1.6g
- fibre2.3g
- protein9.7g
- salt0.8g
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Method
-
step 1
Heat the olive oil in a frying pan and cook the onion for 5 minutes until just softening, then add the garlic and fennel seeds, and cook for further 3 minutes. Add the herbs and wine, and reduce to a glaze. Spread the mixture onto a large plate and allow to cool for a few minutes.
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step 2
Combine the sausagemeat and onion mixture in a mixing bowl, and work the ingredients together with a pinch of salt and pepper. Divide the mixture into 10 x 25g balls (each about the size of a quail’s egg).
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step 3
Take an olive and wrap the meat around it until completely covered (just like a scotch egg). Roll the scotch olives around in the seasoned flour (use a plate or flat bowl) coating all over. Dip the scotch olives individually in the egg yolk, let the excess drip off, then coat thoroughly in the breadcrumbs. Put on a plate ready for cooking.
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step 4
Fill a pan no more than a third full with vegetable oil and heat to 190C or until a cube of bread browns in 25 seconds. Fry the scotch olives in batches for 3-4 minutes or until deeply golden and crisp, and the meat is cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with mayonnaise, if you like.
Try more of our favourite quick and easy party canapés
Authors
robertchambers
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