Stuffed Olives
2016-12-18 13:14:08
Great antipasto item that is not commonly seen.
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Ingredients
- Half Recipe (makes approximately 30-35 olives)
- 18 ounces seasoned pork
- 10 ounces pancetta (diced small)
- 2 cups white wine
- Salt & pepper to taste
- 1 cup coarsely torn fresh bread (approximately 3 slices)
- 1/8 teaspoon nutmeg
- 3 egg yolks
- 6 tbsp Parmesan cheese
- 1 jar mammoth pitted olives
- Full Recipe (makes approximately 60-70 olives)
- 32 ounces seasoned pork
- 20 ounces pancetta (diced small)
- 4 cups white wine
- Salt & pepper to taste
- 2 cups coarsely torn fresh bread (approximately 6 slices)
- 1/4 teaspoon nutmeg
- 6 egg yolks
- 12 tablespoons Parmesan cheese
- 2 jars of mammoth pitted olives
Instructions
- Saute the pancetta in a skillet until it begins to colour.
- Add the pork and a little salt and pepper and cook until golden.
- Add the wine, lower the heat and simmer gently for 1 hour, adding a little water if necessary to keep the mixture moist.
- Drain off the liquid and put all of the meat into a food processor and grind into a fine mixture.
- Soak fresh bread in water and squeeze dry. Add bread to the meat with the egg yolk, Parmesan and nutmeg.
- Pit the olives with an olive pitter and fill them with the prepared mixture and pack some of the mixture around each olive.
- Breading
- Beat a whole egg with a pinch of a salt in a deep dish.
- Roll the olives in flour, then in the egg, and then in seasoned breadcrumbs.
- Heat the oil in a deep skillet and fry the olives until golden.
- Drain on paper towels and serve warm.
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Stuffed Olives