 | 125 gr., salt pork, minced |
| 3 tbls. olive oil |
| 90 gr. lean beef, minced |
| 155 gr. lean pork, minced |
| 2 tbls. tomato juice |
| 4 chicken livers |
| 90 gr. stale bread without a crust |
| 250 ml meat stock |
| 3 eggs |
| 50 gr. freshly grated Parmesan cheese |
| pinch of freshly grated nutmeg |
| 1/4 tsp ground cinnamon |
| salt and freshly ground pepper |
| 60 extra large green olives, pitted |
| 125 gr. all purpose flour |
| 90 gr. dry breadcrumbs |
| vegetable oil for deep frying |
| 2 lemons |
|
| In a large skillet, combine the salt
pork with the olive oil and fry gently for about 20 seconds. add the beef and pork and
cook until they begin to brown. Add the tomato juice diluted with 1 tbls of warm water,
reduce the heat to moderate and cook for about 20 minutes, or until the meat is cooked
through. If the preparation becomes dry add a small quantity of warm water. Add the
chicken livers and cook for 5 minutes. |
| Remove the meat and liver from the pan
and chop the liver finely. Transfer to a bowl and mix in the cooking juices. Soak the
bread in the stock. Squeeze thoroughly. Add the bread and 1 beaten egg to the bowl
containing the meat. Stir in the Parmesan and flavour with the nutmeg, cinnamon and salt
and pepper to taste. Mix the stuffing well. Fill each olive with some of the stuffing. |
| Dip each olive in the flour. Break the
remaining 2 eggs into a bowl and beat with a fork. immerse the olives in the eggs, then
take them out and dip them in the breadcrumbs. Deep-fry the olives in piping hot oil and
drain them on paper towels and serve hot, garnished with the lemon. |
|
