Nduja stuffed olives and White pesto with Beronia Rioja Reserva

Prep time: 30 mins

Cook time: 5 mins

Total Time: 35 mins

Serves: 2-4

Ingredients:

For the olives

• Handful green olives, pitted
• 100g ‘nduja 
• 50g plain flour
• 1 egg, beaten
• 50g panko 
• Rapeseed oil, for frying 

For the pesto 

• 20g walnuts
• 100g ricotta
• 1 garlic clove
• 1 lemon, zest and juice
• 30g parmesan, grated
• 2 tbsp extra virgin olive oil 
• Salt and pepper, to taste

Method:

1. Pat the dry olives, removing any leftover oil or brine. 
2. Mash the nduja with a fork to loosen and smooth it. Add to a piping bag (or ziplock bag with the corner snipped off) and pipe the nduja into the pitted olives
3. Pop them into the freezer to set while you make the pesto. Blend the walnuts, garlic, ricotta, lemon, parmesan, olive oil, salt, and pepper until smooth. 
4. Coat the olives in flour, then beaten egg, then panko. If you want a thicker coating, repeat the egg wash and panko. 
5. Heat the oil to 180 C, then carefully add your olives. Fry until deep golden brown, and finish with flaky salt.                                                                                                                          

Serve with lemon wedge and the white pesto, and of course a glass of Beronia Reserva. Cheers!

Recipe by Spencer Lengsfield @spencooks.