Nonna's Stuffed Olives
Nonna's Stuffed Olives
WARNING: This is NOT an easy recipe! In fact, it takes a village. So gather a couple of your good foodie friends, a couple of bottles of good wine and get to work! 🍷🍷🍷
I guarantee the end result is close to orgasmic.
1. Ingredients for cooking the meat:
Equal quantities of:
-veal cubes-chicken breast
-pork tenderloin
-beef cubes
Veggies, add as many as you think according to how much meat you have. They are needed to keep meat moist and juicy when you grind it all together:
-carrots
-onions (I also added a leek this time around because I had one)
-celery
-garlic
-olive oil
-wine - needed as liquid to stew the meat and add flavour… use white wine, probably at least a half bottle. (I used a whole bottle but had a huge pot!)
-salt, pepper, cayenne - to your taste
2. Ingredients to add to ground meat once it has cooled:
Eggs
Breadcrumbs
Parmiggiano
Salt, pepper (if needed)
Stuffed Olives
3. Jumbo Olives in a jar - buy as many as you plan on making (also depends if you make really small balls or large ones)
Rinse olives several times the night before you plan on making them and with a small paring knife peel the olive to pit it (just like you would if it was an apple and you were removing the skin all in one shot). Try to keep the shape of the olive intact as you put it back in bowl.
4. Ingredients for breading, season each:
Flour
Beaten eggs
Breadcrumbs
Cook:
Place all ingredients for #1 in a large pot. Bring to a boil and then reduce to a mid-simmer for a couple of hours (example the carrots have to be well cooked)
Once the meat mixture has finished stewing, let it cool.
You will need a meat grinder (I use the Kitchenaid attachment) to grind all the meat and veggies.
Add the #2 ingredients - they are needed to bind all the #1 ingredients - so not too much.
Assembly:
Roll meat into oval ball and wrap an olive around it.
Roll in Flour then
Roll in Beaten Egg then
Roll in Breadcrumbs
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