Ingredients
- 60 large, green, pickled olives
- 150 g pork
- 150 g of beef
- 50 g mortadella
- parmesan
- 3 eggs
- bread crumbs
- onion
- nutmeg
- cinnamon
- tomato concentrate
- dry white wine
- oil
- White flour
- salt
- pepper
To prepare the stuffed stuffed olives, sauté a chopped onion in 3 tablespoons of oil and brown the 2 types of meat. Add salt, pepper, wet with white wine, add a teaspoon of elongated concentrate with a little water and cook for about 40 '. Mix the meat with the mortadella and mix it with 2 tablespoons of breadcrumbs, 2 of grated cheese, an egg yolk, cinnamon, nutmeg, salt and pepper. Stone the olives by cutting them in a spiral, from the top, all around the stone; as you open them, dip them in cold water. Drain them, insert in each a ball of the prepared filling, restore the original shape, then flour them, pass them in the remaining beaten eggs and in the breadcrumbs. Fry in plenty of hot oil and serve hot.
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