8 olive fritte fried olives Recipes

ripe green olives, drained and rinsed, ricotta cheese, room temperature, goat cheese, room temperature, garlic clove, mashed into a paste, lemon thyme, chopped fine, lemon , zest of, flour , to dredge, egg, beaten, breadcrumbs , to dredge, vegetable oil or canola oil, enough to fry

eggs, separated, salt and pepper, flour, milk, grated pecorino romano cheese, garlic cloves, crushed, white pearl onion, peeled (use cipolline onions if you can find them), italian parsley, finely chopped to yield 1/4 cup, extra virgin olive oil

heads chicory , still in bunches, extra-virgin olive oil, sea salt, freshly ground black pepper, lemons , zested

zucchini, extra-virgin olive oil, garlic clove, left whole, granulated sugar, mint leaves, roughly chopped, raisins, vinegar

fresh buffalo ricotta (cow s milk is an acceptable substitute), egg, scallions, thinly sliced, freshly grated nutmeg, salt and pepper, to taste, zucchini flowers , stamens removed, fresh golden tomatoes, roughly chopped , or golden cherry tomatoes, cut in half, extra virgin olive oil, leaves basil, leaves opal basil, salt

whole zucchini, extra-virgin olive oil, garlic cloves, thinly sliced, scallions, sliced, red wine vinegar, dried spaghetti, salt and black pepper, salted ricotta cheese, grated, grated pecorino, red chili flakes , chopped parsley leaves. for garnish