AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Appetizers and Snacks Vegetable Olives
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
- Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
- Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
- Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
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Zay Rucker
[email protected]These olives are so easy to make. I just followed the recipe and they turned out perfectly.
Witbooi Hadebe
[email protected]I love the combination of flavors in these olives. The salty olives, creamy cheese, and tangy peppers are a perfect match.
Xayvian Marquez
[email protected]These olives are the perfect appetizer for any party or gathering. They are easy to make and always a hit with guests.
Merit Nwajohn
[email protected]I made these olives for a party last weekend and they were a huge hit. Everyone loved them.
Jagu Dada
[email protected]These olives are so delicious. I love the combination of flavors.
Kaden Darrell
[email protected]I've made these olives several times and they are always a hit. They are a great appetizer for any occasion.
MD mujibur Mujibur
[email protected]These olives are a great way to use up leftover cream cheese.
Sifak Sifak
[email protected]I made these olives for a party last weekend and they were a huge hit.
T. M Stelly
[email protected]These olives are so easy to make.
Rebeka Barbosa
[email protected]I love the combination of flavors in these olives.
Patricia Fullwood
[email protected]These olives are the perfect appetizer for any party or gathering.
Ani Bright
[email protected]I made these olives for a party last weekend and they were a huge hit. Everyone loved them.
Bill McCloud
[email protected]These olives are so delicious. I love the combination of flavors.
Khudrgzi
[email protected]I've made these olives several times and they are always a hit. They are a great appetizer for any occasion.
Bishal GamerVai
[email protected]These olives are a great way to use up leftover cream cheese.
Licki Jay
[email protected]I made these olives for a party last weekend and they were a huge hit. Everyone loved them.
Trinity Sarah
[email protected]These olives are so easy to make. I just followed the recipe and they turned out perfectly.
Atugonza Bridget
[email protected]I love the combination of flavors in these olives. The salty olives, creamy cheese, and tangy peppers are a perfect match.
ZUBAIR SAEED
[email protected]These stuffed olives are the perfect appetizer for any party or gathering. They are easy to make and always a hit with guests.