Bocconcini with black olives, Tuma d’la paja® and Burro Occelli®


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Bocconcini with black olives, Tuma d’la paja® and Burro Occelli®


for about 26-28 pieces:
60 g Beppino Occelli® Butter
100 g flour type 00
380 g milk
2 egg whites
20 g cornstarch
200 g tuma d'la paja® Beppino Occelli cheese
80 g black pitted olives
breadcrumbs as needed
Mint leaves


Other ingredients:

Peanut seed oil (for frying)
Acacia honey
Mint leaves


1) Melt the butter in a saucepan. Add the flour all at once and stir quickly. Add the milk and stir with a whisk as you do for bechamel sauce. Salt to taste. Continue cooking for 7-8 minutes until a single and compact mass is obtained that comes away from the sides of the saucepan. Leave the mixture to dry. Remove from the flame and let it cool.
2) Whisk the egg whites and add to the mixture together with the chopped mint and cornstarch. Stir vigorously to blend well and salt to taste
3) Remove the rind from the tuma to obtain the creamy part of the cheese. Chop the olives after having pitted them and add all to the mixture
4) Put the mixture in the refrigerator for about 1 hour, this will make the next step easier
5) With wet hands form some small balls with the mixture (mine were about 11-12 g each but you can make them a little bigger)
6) Roll them in the breadcrumbs making sure they are coated evenly (this will be easy to do thanks to the humidity of the mixture)
7) In a high-rimmed pan heat the oil to 170-180°C, roll the balls in a few at a time and brown
8) Drain them on kitchen paper
9) Serve the bocconcini with some honey together with some slices of bread without the crust on which to spread the scrumptious tuma and mint leaves

For this recipe the following have been used:

Beppino Occelli® Butter
Tuma d'la Paja®


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