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ALL RECIPES

Chorizo Stuffed Fried Olives (IA)

  • Pair with Syrah
Primary Ingredients

1 shallot, finely diced

2 cloves garlic, minced

1⁄2 pound Spanish semi-cured chorizo, casings removed and finely chopped

1⁄4 cup chicken stock

1⁄2 cinnamon stick

1 bay leaf

1 teaspoon dry sherry

2 tablespoons parmesan cheese, grated

1 egg, beaten

20 large green olives, pied

Primary Technique
  1. Cook chorizo in a sauté pan over medium heat until it renders its fat and slightly caramelizes. Add shallots, garlic, bay leaf, and cinnamon stick.
  2. Cook on medium heat, stirring occasionally until shallots are cooked through, about 5 minutes.
  3. Add sherry and reduce until almost dry. Then add chicken stock and reduce until almost dry. Remove to a mixing bowl and let cool.
  4. Add parmesan cheese and one beaten egg to chorizo. Mix with a wooden spoon until well combined.
  5. With a small spoon, place the chorizo mixture into the center of each olive, filling completely.
Fried olives
Olive Breading Ingredients

1 cup all-purpose flour

2 eggs, beaten

1 cup fine breadcrumbs

Olive Breading Technique
  1. Place three small, shallow bowls on the counter. Place flour into the first one, two beaten eggs into the second, and breadcrumbs into the third.
  2. One at a time, place an olive into each of the bowls, fully coating the olives with flour, then egg, and finally breadcrumbs. Place on a large plate for frying.
  3. Place 2 cups of vegetable frying oil in a saucepan, about 3 inches deep. Fry olives at 350 ̊F
    until golden brown, about 5 at a time. Remove and place on paper towels to drain.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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