Today I am sharing with you a recipe that came to me from my daughter-in-law, Hillary and my friend, Dianne. It has been a Christmas Tradition for several years to make these fried olives from the Marche region of Italy. The original recipe, albeit very delicious, is very heavy. I am sharing with you a lightened version that is more in line with the diet and health concerns of a modern cook.
Although this recipe is somewhat time consuming, the results are delicious and well worth the effort.
- 1/2 small onion finely chopped
- 4 oz ground beef
- 4 oz fennel sausage removed from casing
- 4 oz ground chicken
- 2 oz white wine
- 4 oz marinara sauce
- 4 oz ground pecorino cheese
- pinch of nutmeg
- 2 dozen eggs
- wondra flour
- large container of breadcrumbs
- large container of panko
- olive oil
- 2 21 oz jars of queen size (very large) olives
- brown the onion is some olives oil until wilted
- add the meat, sausage and chicken to the pan and cook on medium heat. The meat does not need to brown.
- add the wine, marinara sauce and the pinch of nutmeg to the pan and reduce the liquid until it is almost completely absorbed by the meat
- stir in the ground pecorino cheese
- at this point take the mixture and put it into your food processor and process until it forms a rough paste
- refrigerate this mixture and work on your olives
- take a jar and a half of the olives, slice long ways and remove the pimento (save the pimento for future use)
- stuff the meat mixture into the olives. It is ok to have some of the mixture on the outside of the olive, just form into a round.
- at this point you will set up a breading station. Scramble about 6 eggs at a time, have one dish with the breadcrumbs and one with the panko and a cookie sheet for the finished olives.
- dip the stuffed olives into the eggs
- cover with breadcrumbs and dip into eggs again
- dip into the panko and place on the cookie sheet
- at this point you will probably have about 75 breaded olives
- allow olives to set up for about an hour and then spray with olive oil on top and bottom of the olive
- put into an air fryer set at 425 and keep an eye on them. The olives will probably be brown in about 3 minutes and should be turned over until browned on the other side.
- You can enjoy these hot or served a room temperature. DO NOT REHEAT IN A MICROWAVE,
Special Note: You can always fry these olives in olive oil on the stove top. I set aside what I am going to serve and freeze the remaining olives uncooked. The olives freeze beautifully if put in a bag and allowed to lie flat until solidly frozen. Then for future use cook the olives straight from the freezer.
I hope that you will try this recipe. It makes a very impressive appetizer to serve with drinks. Although the directions are rather long, the process is very easy. It is a fun thing to make with friends or even get your children in the act.
Buon Natale e Felice Anno Nuovo, Bernadette. Xxx