12 large green olives, pitted and finely chopped
60 g of anchovy fillets, drained
2 hard-boiled eggs, diced
100 g of ricotta cheese, sieved
1/2 cup of chopped hazelnuts or cashews
1/4 cup of chopped fresh parsley or black olives
12 large green olives, pitted and finely chopped
60 g of anchovy fillets, drained
2 hard-boiled eggs, diced
100 g of ricotta cheese, sieved
1/2 cup of chopped hazelnuts or cashews
1/4 cup of chopped fresh parsley or black olives
Combine the green olives with the anchovy paste, finely chopped and drained
Add the eggs, ricotta cheese, and nuts
Divide the mixture evenly into 24 portions
Shape small balls and dust with parsley or place on a bed of black olives
Add more if needed
Refrigerate for some time before serving
Best served after 2 days.
