Olive drops

Below is a recipe that we found in an interesting book written by Antonia Polese, a teacher of cookery who has attended prestigious schools both in Italy and abroad and is now specialized in the traditional cuisine of the region Veneto.

These are the ingredients:

200 g vialone short-grain rice, 120 g Turri olive pâté, 2 dl vegetable stock, 2 dl milk, 400 g grated parmesan cheese, 1 onion, extra virgin olive oil (Turri classic), salt and pepper, flour, 1 egg, breadcrumbs.

Heat the olive oil in a pan, add the finely chopped onion and fry over gentle heat until soft. Add the rice and fry until slightly translucent. Add the stock and the milk (both must be warm, so as not to interrupt the cooking process) and incorporate the olive pâté and the parmesan cheese. Season with salt and pepper and cook for a further 20 minutes.

Take teaspoonfuls of the mixture and shape them into little balls. Brush with beaten egg, coat with breadcrumbs and deep-fry them for a few minutes in extra virgin olive oil.

Drain, dry and serve.

They are wonderful appetizers !