Description
Stuffed fried olives
This recipe is a simplified version of the real recipe typical of Ascoli Piceno, a town in Marche in central Italy. It is not very well known in France or in the rest of Europe. And that is a pity, because it is really delicious. These olives can be served as an aperitif. But also as a starter accompanied by a small salad. It is sufficient to provide 5 to 6 olives per person. Also with the aperitif you should not exceed 5 per person.
It is important to use large olives so that you can stuff them well. The variety Lucques L'Oulibo is particularly suitable for this because the stone comes loose easily. But also because of the fleshy and crunchy quality of this French type of olive. In the beginning it is a bit of a search, but once you have mastered the technique, it is very quick to remove the stone. To do this, cut the olive in two and remove the pulp from the two parts. You can also pry the olives with a cherry de-stemmer. And then cut them into 2.
Ingredients:
- 25g chopped onion
- 1 bag of Parmesan cheese
- flower
- oil for frying
- 25 large green olives Lucques L'Oulibo AOP
- 100g beef mince
- 2 eggs
- breadcrumbs
*Preparation of the stuffing stuffed fried olives: fry the meat with the onion and ham for 5 minutes in a little oil and chop everything up in a food processor.
*Add 1 egg, all the Parmesan cheese, a little salt, pepper, flour, breadcrumbs and mix until you get a fairly compact whole.
*Add 1 egg, all the Parmesan cheese, a little salt, pepper, flour, breadcrumbs and mix until you get a fairly compact whole.
* Drain the olives, cut them in half, lengthwise, stone them, fill them with a little bit of stuffing and reassemble them: the stuffing should be stuck like a "cement" between the two halves of each olive. A little bit of stuffing is allowed to go outside the two edges of the olive, the important thing is that everything stays together.
*After filling all the olives, roll them in the flour, then in the egg and finally in the breadcrumbs.
*After filling all the olives, roll them in the flour, then in the egg and finally in the breadcrumbs.
* It is important that each olive is well breaded all over.
* All that remains is to fry them in the hot oil for three or four minutes.
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