Meat Stuffed Olives Ascoli Style Recipe

Meat Stuffed Olives Ascoli Style Recipe - This dish Originated in the ascoli region of Italy and is a true olive lover’s delight. Any variety of large, mild green olives may be used for this dish.

Meat Stuffed Olives Ascoli Style Recipe

Ingredients :

• 1 tbsp. Extra-virgin olive oil
• 2 tbsp. finely chopped, peeled yellow onion
• 3 oz. ground chicken
• 2 oz. lean ground veal
• Salt and freshly ground black pepper
• 1 tbsp. sweet marsala
• ¼  tsp. Tomato paste
• ½ tsp. finely grated lemon zest
•  1 egg white, lightly beaten
• 1 tsp. finely chopped fresh parsley
• Prince freshly grated nutmeg
• 30 large mild green olives, such as bella dl cerignola
• 3 egg, well beaten
• 2 cups dried bread crumbs

Directions : 

1. Heat olive oil in a medium skillet over medium heat. Add onions and cook until just browned, about 2 minutes. Add chicken and veal, season to taste with salt and Pepper, and cook, breaking up meat with a fork, for 2-3Minutes.
2. Add Sweet marsala, cover, and cook until  liquid evaporates, about 3 minutes, Stir In tomato paste and 2 tsp. Water, cover and cook for 3-4 Minutes. Set aside to cool.
3. Finely mince meat mixture, transfer to a bowl, and add lemon zest, egg white, parsley, and nutmeg. Mix well. Adjust seasonings. Set Filling aside.
4. Using a small, sharp knife, pit olives by paring away flesh as you would peel a thick-skinned orange, in one long, continuous curl from end to end, discarding pits. Stuff each olive with about 1 tsp. Of the meat filling, gently squeezing olive flesh around filling to seal and re-form olive  shape, then set aside.
5. Pour vegetable oil into a depth of ½ and heat over medium heat until hot but not smoking. Meanwhile, dip 1 olive at a time into beaten eggs to coat, then dredge in bread crumbs. Fry olives in batches, turning once, Until golden brown, about 1 minute. Transfer olives with a slotted spoon to paper towels to drain. Serve hot.

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Veal With Tuna Sauce Recipe

Veal With Tuna Sauce Recipe - This is a Classic summer dish in Italy. Use extra-virgin olive oil if You’re making your own mayonnaise, or whisk a little into the prepared variety to add a more fruity flavor.

Veal With Tuna Sauce Recipe

Ingredients :

For The Veal :

• 2 ½ lbs. lean veal roast, preferably  top round, firmly trussed
• 1 medium carrot, peeled and chopped
• 1 stalk celery, without leaves, chopped
• 1 medium onion, chopped
• 4 springs Italian parsley
• 1 dried bay leaf

For The Sauce :

• 1 7-oz. can imported tuna, packed in olive oil
• 5 flat anchovy filets
• 1 cup extra-virgin olive oil
• 3 tsp. lemon Juice, freshly squeezed
• 3 tbsp. capers, soaked and rinsed
• 1 ¼ cups mayonnaise

Suggested Garnishes :

• Thin slices of lemon
• Pitted black olives, slivered
• Whole capers
• Whole Italian parsley leaves
• Anchovy filets

Directions :

1. For the veal : Put in a deep heavy pan. Add carrots, celery, onions, parsley, bay leaf, and enough water to cover. Remove meat and set it aside. Cover pan, bring water to a boil, then add veal. Return to a boil, Cover, Reduce heat, and gently simmer for 2 hours. Add more water if necessary. Remove from heat, set aside, and allow meat to cool in the stock.
2. For The Sauce : Drain tuna and put into a food processor with anchovies, olive oil, lemon juice, and capers. Process until it becomes a creamy, beige-colored sauce. Fold sauce gently, but thoroughly, into mayonnaise. If made ahead of time, refrigerate.
3. To Assemble : When meat is cool, transfer to a cutting board. Remove trussing strings, and carefully cut intro uniformly thin slices.
4. Spread some of the tuna sauce on bottom of a platter. Over it, lay a single layer of veal slices, edge to edge, without overlapping; cover with sauce. Repeat layering, ending with sauce.
5. Cover veal with plastic wrap and refrigerate for at least 24 Hours. (It will keep for at least a week) Bring to room temperature before serving. Use a spatula to smooth the top, And garnish with some or all or the suggested garnishes

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Stuffed Artichokes Recipe

Stuffed Artichokes Recipe - These artichokes make the perfect start to any meal.  To make the homemade bread crumbs called for in the Preparation, take two or there ½ thick slices of Italian bread, slice off the crusts, and process the bread in a food processor until finely chopped.

Stuffed Artichokes Recipe

Ingredients :

• 1 ¼ Cups homemade pain bread crumbs
• 3 tbsp. freshly grated pecorino romano
• ½ cup freshly grated parmigianoreggiano
• 2 cloves garlic, minced
• 2 tbsp. chopped fresh mint
• 3 tbsp, chopped flat-leaf parsley salt, preferably kosher
• Freshly ground black pepper
• ½ cup extra-virgin olive oil
• 4 large artichokes

Directions :

1. In a medium-size bowl combine the bread crumbs, pecorino, parmigiano-reggiano, garlic, mint, parsley, and salt and pepper to taste. Mix thoroughly. Add the oil in a slow stream, stirring continuously.
2. Cut about ¾ off the tops of the artichokes and snip off the remaining pointy tips. Cut the stems off so that the artichokes will sit without toppling over. Pry open the artichoke leaves and Fill the spaces with the bread-crumb mixture.
3. Place the artichoke in a pot that will hold them snugly. Add water to a depth of 1. Bring to a boil,  Cover, and reduce heat to medium-low. Simmer for 30-45 minutes, depending on the size of the artichokes. Test for doneness by pulling out a leaf and tasting for tenderness. Serve hot ot at ro,, temperature.

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Salt Cod Cake On Grilled Toast

Salt Cod Cake On Grilled Toast - Salting Cod was An inexpensive anda easy way to preserve the fish without refrigeration. Now it's found in gourment specialty stores anda in italian, Portugese, and other ethnic markets.

Ingredients :

• 1 lb. thick, boneless, skinless dried salt cod(cortibros.biz; 800/509-3663)
• 2 cups milk
• 4 cloves garlic, vrushed and peeled
• 1 large yukon gold potato
• 1/2 cup heavy cream
• 1/2 cup extra-virgin olive oil
• sea salt anda freshly ground black pepper 
• 12 thick slices cibatta or other country-style bread, grilled
• 
  

Directions :

1. Soak salt cod in a large bowl of cold water in the refigerator for 3 day, changing water every 12 hours. Drain, pat dry, and half the garlic just to a boil in a medium pot over medium-high heat. Reduce heat to medium-low, add salt cod, and simmer until tender, 35-40 minutes.
2. Steam potato in a steamer basket set over a pot of boiling water until soft, 35-40 Minutes. Peel potato. set aside.
3. Remove pot with salt cod form heat and left fish coll in milk. Transfer fish to a large bowl. Starin milk inti a small bowl, discarding garlic. Coarsely Flake fish, discarding any stray bones anda skin.
4. Bring cream anda remaining garlic to a simer in a small pot over medium-low heat. Simmer for 10 inutes, then set aside to Cool. Mash garlic in pot with cream with a fork.
5. Put potato inti a largge bowl anda mash with a fork. add cream and Mashed garlic, flaked salt cod, anda half the oil anda mix with a woodwn spoon until well combined but not smotth in texture. Mixture should be just moist enough to hold togerher when shaped into a 4-5 patty. if it is too dry, stir in some of the milk, I tbsp. at a time. Season to taste with anda pepper.
6. Shape cod Mixture into twelve 4-5 long oval patties and put on a sheet pan. Cover and refigerate until chilled, 20-30 minutes.
7. Heat 2 tbsp. of the oil in a large nonstick skillet over medium heat, Working in batches, cook fish cakes until golden brown on each side, 2-3 Minutes per side, adding reamaining oil to skillet as needed. Put salt cod cakes on top of bread slices. Serve on a platter garnished with dandelion greens or other bitter greens, if you like.

Trying survived Grilled Salt Cod Cake On Toast ^ _ ^  - Cooking Recipes

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