Chef Marco Porceddu: Olive Ripiene/Stuffed Olives
Olive Ripiene/Stuffed Olives
Prep Time: 30 min
Difficulty: 3 out of 5
1 large chicken breast in large dice
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced white onion
1/4 cup grated parmigiano
16 large Cerignola Olives
1 cup flour
3 eggs, beaten
1 cup semolina
sea salt to taste
evo (extra Virgin Olive Oil) Cold Pres
In a saute pan , heat EVO at medium heat.
Add the chicken, the carrot, celery and onions, cook and stir.
Cook for 5 minutes.
Add salt and pepper.
Place in oven at 350 degrees for 5 minutes or to when the chicken is cooked.
Remove from oven and let cool.
Place the chicken mixture with the vegetables into a food processor and add the parmigiano cheese.
Set the stuffing aside.
Remove the pit of the olives using a paring knife.
Carefully rotate the blade around the pit until the pit can be pushed out.
Take about one tsp of stuffing, enough to fill the olives and form a football shape, molding the stuffing on both ends and along the opening on the side.
Repeat for each olive.
Once the olives are stuffed, dust them in in flour and then dip them in the egg wash.
On another plate place the semolina flour then roll and coat the olive evenly.
Bring the olive oil to frying temperature, 350-375 and fry the olives to golden.
Serve them warm.
If you add 3/4 of pound of Mortadella in the mix they are consider Olive Ascolane
Check more recipes from Chef Marco Porceddu