My appetite for Italy
My appetite for Italy
Recipes by category
Stuffed olives
Ingredients (serves 6) :
30 big green olives with pit
2/5 cup (100 g) of minced beef
2/5 cup (100 g) of minced pork
½ carrot finely chopped
½ celery stalk finely chopped
½ small onion finely chopped
3 eggs
Zest of half a lemon
¼ cup (60 g) of grated parmesan (see Useful tips: Parmigiano reggiano)
2 tbsp. (30 g) of white bread (without the crust), chopped
½ glass of dry white wine
1 pinch of nutmeg
Flour
Dried bread crumbs or Panko
Salt and pepper
Olive oil (see Useful tips: Oil for cooking)
Preparing the stuffing:
In a saucepan, sauté the carrot, celery and onion in olive oil. Add the beef and pork and let it cook for 5 minutes. Deglaze with the wine, add salt and pepper to taste and let reduce over low heat. When the wine has evaporated, let cool, then mix in a blender. Then add the nutmeg, lemon zest, 1 egg, parmesan and the white bead. Mix and let rest 30 minutes (The stuffing can be prepared the day before. Just take out of the refrigerator 30 minutes before stuffing olives).
Preparing the olives:
Pit the olives with a paring knife. Start at the top and then spiral around the pit.
Stuffing the olives:
Stuff the olives with ½ tbsp. (7 g) of stuffing to reconstruct them.
Preparing the crumb coating:
Prepare three bowls: one with flour, one with two beaten eggs and a pinch of salt and the third with bread crumbs or Panko. Roll each olive in the flour, then the egg and finish with the bread crumbs.
Frying the olives:
In a large saucepan or wok, heat enough olive oil to submerge the olives. To see if the oil is at the right temperature, insert the handle of a wooden spoon: if small bubbles form around the handle, the oil is ready for frying. Fry from 8 to 10 olives at a time for several minutes or until golden brown. Place on a paper towel paper to remove excess oil and serve.
With bread crumbs
With Panko
If you have leftover stuffing:
Cook pappardelle pasta. Meanwhile, sauté garlic and a little pepperoncino in olive oil, then add some red wine. Reduce. Add the stuffing and tomato sauce. Incorporate the cooked pasta to the sauce. When serving, add grated parmigiano reggiano (see Useful tips: Parmigiano reggiano), extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy) and fresh basil (see Useful tips: Basil). Delicious !
Enjoy your meal!