Stuffed Olives Recipe
Ingredients
| 1 pound veal, ground twice | ||
| Butter | 1 Tablespoon | |
| 1 quart green Spanish olives, drained | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| Romano cheese | 1 Cup (16 tbs), grated | |
| Eggs | 2 | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown the veal in butter in a skillet, stirring until crumbly; drain.
Cool.
Cut open the olives and remove pits.
Add half the bread crumbs, cheese and 1 egg to the veal and mix well.
Add salt and pepper.
Chill the veal mixture, covered, for 1 to 10 hours.
Stuff each olive with a spoonful of the veal mixture.
Beat the remaining egg.
Dip the stuffed olives into the egg; roll in remaining bread crumbs.
Deep-fry in hot oil until golden brown
Cool.
Cut open the olives and remove pits.
Add half the bread crumbs, cheese and 1 egg to the veal and mix well.
Add salt and pepper.
Chill the veal mixture, covered, for 1 to 10 hours.
Stuff each olive with a spoonful of the veal mixture.
Beat the remaining egg.
Dip the stuffed olives into the egg; roll in remaining bread crumbs.
Deep-fry in hot oil until golden brown
Chef
