PANELLE WITH RICOTTA AND OIL-CURED BLACK OLIVES
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 36 fritters
Number Of Ingredients 7
Steps:
- 1. Whisk the flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan, and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.
- 2. Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- 3. Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.
Nutrition Facts : Calories 47, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 145 milligrams, Carbohydrate 3 grams, Fiber 0.5 grams, Protein 2 grams
WARM MEDITERRANEAN OLIVES
Olives are little fat bombs and when they're heated they become that much more delicious. The balance here of the sweet brown sugar and the sharp red wine vinegar makes these olives so addictive, you may never go back to eating them cold.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
FRIED OLIVES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
- Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
- Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
- Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.
ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Provided by Suzanne Goin
Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
- Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
- Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
- Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.
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