Stuffed Olives (Olive Ripiene)
Instructions
Green olives are sweet and tender, not too small as there are in ascoli, and you'll have to remove the stone, spiral cut with a sharp knife.
For the filling, you paint in oil the usual chopped smells and join the pork, veal, the half chicken (luxurious olives if you like), the chicken fegatino and let it cook slowly, adding half a cup of milk.
When it is absorbed, place in saucepan two fingers of white wine and bake covered.
All-meat grinder then passes along with the ham, and then knead with egg, a pinch of nutmeg, parmesan cheese béchamel sauce and soda, so that the dough is uniform and smooth.
The stoned olives will estates in the meantime fresh salted water why not blacken and you will fill.
Then the infarinerete, pass the beaten egg and finally in breadcrumbs, and the friggerete in boiling oil.
Ingredients and dosing for 4 persons
- 30 g of green olives of ascoli
- 1 chopped smells
- 50 g of pork
- 50 g of veal
- 1/2 chicken breast
- Chicken fegatino
- 1/2 cup of milk
- 2 fingers of white wine
- 25 g of ham
- 1 egg
- Nutmeg
- Parmigiano
- 1 tablespoon of bechamel
- Breadcrumbs
- Olive oil
- Salt