Ingredients
Pastene Spanish olives (green) approximately 4 litres
for Stuffing
1 lbs veal
2 lbs pork
1 lb beef
2 chicken breasts
Zest of 1 1/2 lemons
Juice of 1 lemon
1/2 cup juice of meat
3 eggs
1 cup (plain) bread crumbs
Pinch of salt
Season to taste
Dash of cinnamon
Dash of crushed cloves
Extra Ingredients:
Oil
Bread crumbs
Flour
Eggs
Directions
Cure olives in water for 2 to 3 days. The last day leave under running water.
Make sure to prepare meat a day ahead or at least have plenty of time to cool.
The meat should all be cut in 1 inch cubes. Fry meat in oil, salt, and pepper until blood is no longer visible on cubes. Then while still warm mince in Cuisinart. Let it cool. Add zest of lemon, lemon juice, eggs, bread crumbs, juice of meat, salt, seasonings, cinnamon and cloves. Mix thoroughly.
Remove pits from olives. Stuff olives with meat stuffing. Roll in flour, egg, and then bread crumbs. Place in container and freeze. When ready to use, remove from freezer and fry immediately. Do not thaw olives otherwise the bread crumbs will come off the olives when you do fry them.
Have a good time.
Notes
The stuffed "Spanish" olives were prepared by Micheline Di Gerolomo. Photo: Mary Melfi |
