Fried stuffed olives
Instructions
Melt the butter in a saucepan and add to sauté the veal meat diced and peeled and crumbled sausage.
Wet with wine, then add the bacon cut into cubes and completed the Browning.
Next, pour into the broth, bring to a boil and simmer for 5 minutes, then drained the meat, put them in the food processor and put the powder into a bowl.
Left in the cooking pot, add two or three tablespoons of breadcrumbs and mix together.
Add the chopped parsley, 2 whole eggs, salt, a pinch of nutmeg, stirring well and adding more bread crumbs until mixture is smooth, homogeneous and of right consistency.
Let it stand for about half an hour at room temperature.
After this time, pitted olives stuffed with the filling and lightly flour them.
Beat in remaining egg plate and clean with the olives, then turn it into flour bread crumbs.
Bring almost to a boil oil in a pan and friggetevi rigirandole olives several times until they are well browned.
Drain, drain on paper towels, put them in a serving dish and serve hot.
Ingredients and dosing for 4 persons
- 500 g of large pitted green olives
- 150 g of lean veal meat
- 150 g of fresh sausage
- 50 g of bacon
- 3 eggs
- 20 g of butter
- 1 tablespoon of chopped parsley
- 1/2 cup of dry white wine
- 1/2 cup of broth
- Breadcrumbs
- White flour
- 1 pinch of nutmeg
- Frying oil
- Salt