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Stuffed Olives Recipe
|Veal||1 Pound, ground twice|
|Green spanish olives||1 Quart, drained|
|Bread crumbs||1 Cup (16 tbs)|
|Grated romano cheese||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Calories 53 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 15.3 mg
Sodium 40.5 mg1.7%
Total Carbohydrates 1 g0.3%
Dietary Fiber 0.02 g0.07%
Sugars 0.1 g
Protein 2 g4.7%
Vitamin A 0.4% Vitamin C
Calcium 2.1% Iron 0.4%
*Based on a 2000 Calorie diet
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