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Fried Spanish Queen Olives Stuffed with Sobrasada, Homemade Ricotta and Sage

kept byahilsend

Homemade Ricotta

1 litre full fat milk
250ml cream
pinch of sea salt
juice of 2 lemons
muslin to drain the cheese and a colander

Stuffed Olives

16 large pitted green olives – mine are Spanish queen ones from Brindisa
100g ricotta
50g sobrasada
12 large sage leaves and extra to serve
pinch sea salt
3 bowls containing: one containing 1 egg, beaten; one containing plain flour; one containing breadcrumbs
oil to fry the olives, I actually used Iberico lard but this is hard to come by



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