If you don’t like olives, this recipe could change your mind. The Castelvetrano, a type of Sicilian green olive, has a buttery, sweet flavor and a surprisingly meaty texture that holds up to both stuffing (with hot Italian sausage and grated fontina cheese) and frying until it becomes a salty, briny, golden-brown, crispy nugget perfect for your next aperitivo hour. (Just don’t skip the double breading, which locks in the filling!) These stay hot and crunchy for a surprising amount of time, so go ahead and graze—pair ‘em with Prosciutto & Parmesan Twists, Lemon & Onion Crostini, and an Aperol Spritz for a perfect aperitivo hour.
4 ounces hot Italian sausage (casing removed if from links)
¾ cup finely shredded fontina cheese
2 garlic cloves, grated
½ teaspoon black pepper
½ teaspoon kosher salt, plus more to taste
2 (8-ounce) jars pitted Castelvetrano olives, drained and patted dry
4 large eggs, beaten
1 ½ cups all-purpose flour
1 ½ cups plain breadcrumbs
+ Canola oil, for frying
+ Your favorite jarred marinara sauce (we like Rao’s), for serving
Pucker up to this simple yet delightful Italian bite.
These look fancy, but don’t get it twisted—they’re so easy!
Puttin’ on the spritz! This slightly bitter, fizzy Italian drink will wake up your palate as a perfect pre-dinner cocktail.