According to legend, the olive was donated to the inhabitants of Ancient Greece by the goddess of wisdom Athena, since then it has become part of the drawings on amphoras and a treat at meals. Over the centuries, olives are still a favorite of gourmets and are an essential part of sauces, appetizers, exotic and simple salads. The olives are pickled, finely chopped, served whole, with or without pits. Stuffed olives can be a particularly sophisticated dish due to the savory filling that infuses the olive with its delicate flavor and the olives 'wraps' from selected products. Cooking such a snack will not take long.
It is necessary
-
- pitted olives
- 1 can;
- bacon
- 200 g;
- small shrimps - 300 g;
- hard cheese
- 100 g;
- toothpicks or skewers.
Instructions
Step 1
Cut the cheese and bacon into thin strips, lightly fry the bacon pieces.
Step 2
Wash the shrimp, put them in a saucepan, cover with water and bring to a boil over a fire. When the water boils, add salt, put a few black peppercorns in a saucepan, boil for three minutes. When the shrimp is done, drain the water and place on a serving dish. Let cool and peel the shell of the shrimp.
Step 3
Drain the jar of olives, rinse them in a colander and place on a towel.
Step 4
Place a shrimp in each olive in the hole from the bone so that it sticks out on both sides of the olive. Place a strip of cheese on top of each strip of bacon. Roll each strip of bacon and cheese into a roll and place an olive on the edge of the strip. If the bacon strips are wide, add two olives each. Pierce the rolls with skewers so that they do not lose their shape.
Step 5
Place the rolls in the oven and let sit for five minutes. When the rolls are lightly baked, take them out and replace the toothpicks with pretty skewers.
