20 Jumbo Italian Olives (You will have to pit them)
6 oz Genoa salami or Pepper Salami (Roughly Chopped)
2 oz Pecorino Romano (grated)
1/2 cup flour
2 eggs (Beaten)
1/2 cup Bread crumbs
1 tsp Oregano
1/2 tsp Marjoram
1/2 tsp Thyme
1 1/2 inches of Peanut oil in a pan for frying
Heat oil to 375 degrees.
After pitting the olives, place pecorino and Salami in the food processor and process until smooth.
Stuff each olive with about 1 tsp of the filling.
Place Flour in 1 bowl, beaten eggs in another and bread crumbs in the third, lightly mixed with the herbs.
Dredge the olives in flour, then egg, then the bread crumbs.
Fry in peanut oil until G B & D (Golden Brown and Delicious)
Serve Warm with Crab Stuffed Pepperoncini's and slices of Parmagiano-Reggiano sprinkled with Balsamic Vinegar.
Pairs Well With
These are sooooo good. Think of them as Italian Jalapeno poppers.