Ingredients: |
Ingredients: 1/4 cup olive oil 1 stalk celery, minced 1/2 medium onion, minced 2 cloves garlic, pressed 2 thick cut bone-in pork chops 1 whole skinless, bone-in chicken breast 1 (10.75 ounce) can tomato puree 1 (12 ounce) can tomato paste 1 cup water 3 (8 ounce) jars colossal green olives, with pits 3 eggs, divided and beaten 1/4 cup grated Parmesan cheese 1 teaspoon ground nutmeg 1 lemon, zested flour for dredging bread crumbs vegetable oil for deep frying
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Directions: |
Directions:Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside. Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing. Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet. Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm. |