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Cunning olives.

Ascola’s cunning olives. Cunning olives.

Easy dinner receipes.

Cooking time: 50 min;
Energy value: 214 kcal;
Calculated for 6 courses;

320 g of black olives without pits’
250 g minced beef and pork;
1 sausage in a natural shell (80 g);
2 eggs;
1 medium-sized white onion (finely chopped);
60 g Parmesan (grate on a fine grater);
5-6 tbsp. L. olive oil;
Pinch of nutmeg or cinnamon;
2 tbsp. L. Flour;
Sunflower oil for deep-frying;
salt pepper.

1. Fry the onion in olive oil, add the minced meat to the pan. Sausage peeled, chopped, also add to the frying pan and cook everything over medium heat until all the excess liquid is evaporated from the meat.
2. The resulting mass to pass through the meat grinder — or two times with a conventional nozzle, or once with a nozzle with very small holes.
3. Add to ground minced black olives, Parmesan, nutmeg and 1 egg, salt and pepper.
Mix everything, add a little breadcrumbs.
To leave forcemeat to have a rest on half an hour and then to blind cutlets in size with an olive.
4. Roll the meatballs in flour, dip into the beaten egg, and then into the breadcrumb. Fry in deep-fried (at 170 ° C) and put on a paper towel to stack excess fat.

Olives are cunning, as real Ascolan olives do this: remove the stone and then stuff it, which is more painstaking.
And here — a lazy option, cunning.


Cunning olives.

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