Green olives stuffed with a mixture of meats, breaded and fried, a specialty of Italy's Marche region.
Ingredients
- 12 pieces large pitted green olives (such as Cerignola or Ascolana)
- 80 g ground pork
- 80 g ground beef
- 80 g ground chicken
- 20 g grated Parmesan
- 1 piece egg (for the filling)
- 15 ml dry white wine
- 1 pinch grated nutmeg
- to taste salt and ground black pepper
- 50 g wheat flour
- 1 piece egg (for the breading)
- 80 g fine breadcrumbs
- 500 ml frying oil (sunflower or peanut)
- 1 piece lemon (for serving, cut into wedges)
Method
- Pit the olives if they are not already pitted. Place them in a saucepan of boiling water for 2 minutes to blanch them. Drain and let cool completely on a clean kitchen towel.
- Prepare the filling: in a bowl, combine the ground meats, Parmesan, the egg (for the filling), white wine, nutmeg, salt, and pepper. Knead until smooth and homogeneous.
- Stuff the olives: gently open each olive with your fingers (if it is not already split) and insert about 20 g of filling, packing it lightly. Close the olive, smoothing the filling with a finger so the opening is invisible.
- Set up the breading: place the flour in a shallow dish, beat the egg (for the breading) in a second dish, and pour the breadcrumbs into a third.
- Bread the olives: dip each olive first in the flour (tap off the excess), then in the beaten egg, and finally in the breadcrumbs, pressing gently so the coating adheres well. Place them on a tray or plate.
- Heat the oil in a heavy-bottomed saucepan (about 3 cm deep) to 170-180°C. Test it: a breadcrumb should turn golden in 30 seconds as it rises to the surface.
- Fry the olives in small batches (3 to 4 at a time) so the temperature does not drop. Turn them halfway through cooking. The olives are ready when the breading is evenly golden and crisp, about 3 to 4 minutes. They will rise to the surface.
- Drain on paper towels. Serve immediately with a lemon wedge.
Nutrition
Per serving
- Energy
- 800.3 kcal
- Protein
- 42.59 g
- Carbohydrate
- 53.44 g
- Fat
- 45.45 g
- Fibre
- 6.08 g
- Calcium
- 144.63 mg
- Iron
- 1.14 mg
- Magnesium
- 40.54 mg