INGREDIENTS
○ 30 Green Plum or Kalamata olives
○ 70 g ground beef
○ 1 carrot
○ 1 stalk of celery
○ 1 small white onion
○ Nutmeg
○ 2 nails
○ Flour
○ 2 Eggs
○ Breadcrumbs
○ 1 glass of white wine Santa Alicia Chardonnay
○ Esti extra virgin olive oil
○ Salt and pepper
PREPARATION
- Pit the olives with a knife making a spiral incision.
- Chop the meat and fry in a pan with the celery, carrot and onion. Season with salt and pepper and a glass of white wine.
- Add a few cloves to bring out the flavor of the meat. When the meat is cooked, drain it well from the liquid and let it cool. Fill the hollow of the olives with the meat, pressing gently with your hands.
- Dip the olives in the flour, then in the beaten egg and then in the breadcrumbs. Fry the stuffed olives in plenty of very hot olive oil until they are crisp and golden.
Suggestion: stuffed olives are enriched with lemon zest and accompany meat dishes. Its light citrus flavor fits well with the more determined flavor of the fried.