Food & Wine USA - (01)January 2020

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JANUARY 2020

For the Love of Olives Jody Williams and

Rita Sodi’s fried green olives with savory

pork sausage bring a taste of Italy home.

A RECENT MEAL AT VIA CAROTA, Jody Williams and Rita Sodi’s beloved

Italian bistro in New York City’s West Village, left me reminiscing

about the olives: specifically, about the trail of steam that wafts out

as you break into the beautifully thin crust encasing a single warm

fried green olive, generously stuffed with fennel-spiced sausage.

These olives are based on the Central Italian Sunday supper staple

olive all’Ascolana and are an excellent way to kick off a dinner party.

“Each bite brings delicious briny and savory goodness to the start

of a meal,” Williams says. She recommends using big green olives—

the bigger the better. Make up a large batch for a crowd, and pair

it with a refreshing spritz or wine. —KELSEY YOUNGMAN

RECIPE FROM

VIA CAROTA

NEW YORK CITY

MOST WANTED

Sausage-Stuffed Fried Olives

ACTIVE 50 MIN; TOTAL 55 MIN

SERVES 10

Buttery, mild Castelvetrano olives add just

enough briny flavor to these fried sausage

snacks; we like them with everything from

a crisp martini to a lightly chilled wine. Use

a high-quality Italian sausage for the best

texture and flavor.

11 / 2 lb. mild Italian pork sausage (about

6 links), casings removed

2 oz. pecorino Romano cheese, grated

(about^2 / 3 cup), plus more for garnish

11 /^4 oz. Parmigiano-Reggiano cheese,

grated (about^1 / 2 cup), plus more for

garnish

5 large eggs, beaten, divided

Pinch of crushed red pepper

(optional)

(^1) / (^2) cup whole milk
2 cups dry breadcrumbs, divided
8 oz. pitted Castelvetrano olives
(about 3 cups), drained and rinsed
1 cup all-purpose flour (about 4^1 / 4 oz.)
Canola oil, for frying

1. Stir together sausage, cheeses, 1 egg
   (about 2 tablespoons beaten egg), and, if
   desired, crushed red pepper in a large
   bowl until well combined.
   2. Stir together milk and^1 / 2 cup bread-
   crumbs in a medium bowl. Let stand until
   breadcrumbs absorb milk, about 5 min-
   utes. Add breadcrumb mixture to sausage
   mixture, and stir well to combine.
   3. Cut a lengthwise slit down the side of
   each olive. Take a small pinch (about^1 / 2
   teaspoon) sausage mixture, and stuff
   inside each olive. Press about 1^1 / 2 table-
   spoons sausage mixture all around out-
   side of each olive, rolling to completely
   enclose olive and forming a round shape.
   4. Working in batches, roll olives in flour,
   dip in remaining beaten eggs, and roll in
   remaining 1^1 / 2 cups breadcrumbs.
   5. Pour oil to a depth of 4 inches in a large
   Dutch oven; heat over medium-high until a
   deep-fry thermometer reads 350°F. Work-
   ing in batches, fry until breaded olives
   begin to float and are golden brown, about
   4 minutes per batch. Remove from oil with
   a slotted spoon, and drain briefly on a bak-
   ing sheet lined with paper towels. Sprinkle
   with pecorino and Parmigiano, and serve
   hot. —JODY WILLIAMS AND RITA SODI
   MAKE AHEAD Stuffed olives can be
   prepared through step 3 and refrigerated
   overnight. Let come to room temperature
   before frying.
   WINE Bright, juicy Barbera d’Asti: 2017
   Coppo Camp du Rouss