Monday, July 20, 2015


Stuffed olives are definitely the traditional dish of the most representative gastronomy region Marche (Italy) appreciated and known worldwide.


500 g large green olives

Ingredients for the filling

150 g of mixed meat (beef, pork, chicken)
1 tbsp breadcrumbs
1 small onion
 grated nutmeg (to taste)
50 g Parmigiano reggiano
Zest of 1/4 lemon
1 small Carrots
1 small coast celery
1/2 cup white wine
1 egg
 Salt to taste
clove powder knifepoint to your taste (optional)

Ingredients for breading

2-3 eggs
bread crumbs
oil for fry


Chop the vegetables (onion, celery, carrot) and rozolar fale with a little extra virgin olive oil, cut the flesh into small cubes and add to the mixture
When the meat is browned, add salt, add the white wine and evaporate simmer
When this check meat Remove from heat and let it cool, then triturala and pour the mixture into a bowl, then add the garlic powder and nutmeg and lemon zest
Add an egg, Parmesan cheese, bread crumbs and mix well until the mixture is smooth and compacta.Keep aside
Now with a sleek kitchen knife, carving spiral pulp olives liberadola from bone try do not break
 stuffed the olive with stuffing, being careful to restore its original shape
Prepare three containers ... flour , beaten eggs and breadcrumbs.
Pass each olive first in flour, then in beaten egg and finally in breadcrumbs and when they are ready to leave them in the fridge for 1/2 hour and then repeat the same operation again in this way will be more crisp.( NOTE:you can store in the freezer when you need you take and  fry  directly)
Frie stuffed olives hot oil, turning occasionally until they are golden brown and uniform, put on a plate with paper towels. Serve very hot stuffed olives

1 comment:

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