Food recipes
Gaufrettes, Parmesan Fondue
Gaufrettes, Parmesan Fondue
Ingredients:
1 or 2 garlic heads (unpeeled but to yield 16 cloves)
16 pitted large green olives, such as Jumbo Gordals
¼ cup all-purpose flour
1 large egg, well beaten in a small bowl
½ cup unseasoned dried breadcrumbs
Directions:
Olive oil, for deep-frying (about 4 cups)
1. Position the rack in the center of the oven and heat to 400°F.
2. Cut about the top quarter off each garlic head to expose most of the cloves. Wrap
the heads tightly in foil (use one packet for 2 heads). Set the packet on a baking sheet
and roast until the garlic cloves are very soft, about 45 minutes.
3. Cool on a wire rack for 10 minutes, then open the packet and cool until you can
handle the garlic easily, at least another 15 minutes. Gently squeeze the soft cloves
from their skins and stuff them into the pitted olives.
4. Set up a three-stage dipping process: a plate with the flour spread on it, a shallow
bowl with the beaten egg in it, and a second plate with the breadcrumbs spread across
it.
5. Pour about 1 ½ inches oil into a large, high-sided sauté pan or skillet. Clip a deep-
frying thermometer to the inside of the pan and heat the oil over medium heat to 350°F.
6. Roll a stuffed olive in the flour, then in the egg, then in the breadcrumbs, shaking off
any excess at each stage but coating the olive completely. Slip into the oil, then coat
several more olives and add them to the pan as well. Fry until browned, about 1
minute, turning the olives on all sides and adjusting the heat so that the oil’s
temperature remains constant. Use a slotted spoon or kitchen tongs to transfer the
olives to a fine-mesh wire rack set over paper towels to catch the drips. Continue
coating and frying more olives until you’re done. Serve warm or at room temperature
(but within 30 minutes of their coming out of the oil).
• LESS
Look for roasted garlic cloves on the salad bar at the supermarket. But avoid the garlic-stuffed olives—that
garlic is raw, not roasted, and will overpower this preparation.
• NOTES
•
Go slowly at first: Fry a few olives, just to get the hang of it. Then add more in the second and third batch.
But never crowd the pan or skillet. There should be plenty of real estate around each olive.
•
For a more economical (if less aromatic) starter, substitute canola oil for the olive oil.
• POUR
Passion Pisco Sours or an amber lager to amplify the briny notes
Wrinkled Cherry Tomatoes, Crunchy Panko, Fresh
Herbs
16 CHERRY TOMATOES
If the best sort of appetizer is a simple, single bite with straightforward
Ingredients:
1 or 2 garlic heads (unpeeled but to yield 16 cloves)
16 pitted large green olives, such as Jumbo Gordals
¼ cup all-purpose flour
1 large egg, well beaten in a small bowl
½ cup unseasoned dried breadcrumbs
Directions:
Olive oil, for deep-frying (about 4 cups)
1. Position the rack in the center of the oven and heat to 400°F.
2. Cut about the top quarter off each garlic head to expose most of the cloves. Wrap
the heads tightly in foil (use one packet for 2 heads). Set the packet on a baking sheet
and roast until the garlic cloves are very soft, about 45 minutes.
3. Cool on a wire rack for 10 minutes, then open the packet and cool until you can
handle the garlic easily, at least another 15 minutes. Gently squeeze the soft cloves
from their skins and stuff them into the pitted olives.
4. Set up a three-stage dipping process: a plate with the flour spread on it, a shallow
bowl with the beaten egg in it, and a second plate with the breadcrumbs spread across
it.
5. Pour about 1 ½ inches oil into a large, high-sided sauté pan or skillet. Clip a deep-
frying thermometer to the inside of the pan and heat the oil over medium heat to 350°F.
6. Roll a stuffed olive in the flour, then in the egg, then in the breadcrumbs, shaking off
any excess at each stage but coating the olive completely. Slip into the oil, then coat
several more olives and add them to the pan as well. Fry until browned, about 1
minute, turning the olives on all sides and adjusting the heat so that the oil’s
temperature remains constant. Use a slotted spoon or kitchen tongs to transfer the
olives to a fine-mesh wire rack set over paper towels to catch the drips. Continue
coating and frying more olives until you’re done. Serve warm or at room temperature
(but within 30 minutes of their coming out of the oil).
• LESS
Look for roasted garlic cloves on the salad bar at the supermarket. But avoid the garlic-stuffed olives—that
garlic is raw, not roasted, and will overpower this preparation.
• NOTES
•
Go slowly at first: Fry a few olives, just to get the hang of it. Then add more in the second and third batch.
But never crowd the pan or skillet. There should be plenty of real estate around each olive.
•
For a more economical (if less aromatic) starter, substitute canola oil for the olive oil.
• POUR
Passion Pisco Sours or an amber lager to amplify the briny notes
Wrinkled Cherry Tomatoes, Crunchy Panko, Fresh
Herbs
16 CHERRY TOMATOES
If the best sort of appetizer is a simple, single bite with straightforward
Printed from https://recipe.bluelayer.org/recipe/71589/gaufrettes-parmesan-fondue