Ingredients: |
Ingredients: Ingredients for about 80 olives
Medium sized plan Green olives in brine with pit/2 lb of each beef, port, and chi ken
1/2 cup of good reggiano parmesan cheese grated
2 eggs
1 garlic clove whole
1 carrot
1 celery stalk
1 onion
1/2 red bell peeper
handful of chopped thyme
handful of finely chopped parsley
pinch of nutmeg
couple splashes of dry white wine
salt and pepper to taste
couple more eggs for breading process
plain bread crumbs
Olive oil
peanut oil
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Directions: |
Directions:2 days before frying; soak the olives in a bath of luke warm water with 2 tbsp of salt
1 day before make stuffing
all ingredients will be put through the food processor so you don't need to chop
Lightly brown the meats in a pan with a little salt in olive oil and garlic. Set aside
Add chopped onion, pepper, carrot, celery, bay leaf, thyme nutmeg, a little salt and pepper. When soften, place meet in pan. Add white wine and turn heat low. When evaporated, transfer mixture into food processor. Grind until all combined. Not mushy but fine.
Transfer to a big bowl, add eggs parmesan cheese, finely chopped parsley.Mix with hands, cover and refrigerate
Day of cooking
Leave bowl out to bring back to room temperature
Then strain olives and begin the process of corkscrew cutting each olive and removing the pit. With a very small but sharp knife, begin at the top of olive and turn olive with fingers while moving knife in a gentle downward spiral, which will echo the state of your mind as you approach olive number 70! Then you ask "why God, why?" Because they are delicious and your family will thank you! You ask why not buy the pitted ones, well because all of the good olive meat and flavor is washed out of them. So take a break and keep going!
Stuff the olives with the mixture. Start a big pan on low heat with an inch of peanut oil. Roll olives in flour, then egg, then breadcrumbs. When all crumbed up and pan is hot enough, begin to fry. Use tongs, don't crowd the pan. Transfer with tongs to a large platter lined with paper towels. Serve warm and hot and EAT all in one bite!!! |
This recipe for Stuffed Olives is from