Olives are a wonderful snack right out of the jar. I decided it was time to stuff some, since I hadn't done so in so long. Having two sausage links left from Sunday (cooked and drained), help convince me we needed to replenish the inventory in the freezer. Buon Appetito! I made about 35, because a little goes a long way. I only allowed my husband 8. The rest is hidden in the freezer. Lets see how long they last.
Ingredients: For the stuffing
2 jars of spanish olives
If they are stuffed in any way, use a sharp knife and individually remove the stuffing. Drain and let sit a few hours if you can. Otherwise, use a paper towel and dry them as well as you can.
2 tablespoons olive oil (heated on low in a pan)
2 sausage links, peeled, broken into tiny pieces, cooked and drained
2 tablespoon onion diced ( I use spanish onion)
1 pinch of ground nutmeg (about a dime size in your hand)
3 parsley leaves
A good grating of lemon zest (about a quarter size in your hand)
1 egg
2 tablespoons of Parmigiano Reggiano Cheese
Pinch of ground pepper
(SALT IS NOT NECESSARY AS THE OLIVES ARE ALREADY SOMEWHAT SALTY HAVING BEEN SUBMERGED IN BRINE)
For the crust:
1 egg (mixed in a dish)
1-2 cups of plain bread crumbs ( I despise using flavored breadcrumbs), in a dish
I cup of flour spread onto a plate
Method: 1 (the quickest way)
My sausages were already cooked and drained. (These were cooked in the 2 tablespoons olive oil).
I put all of my ingredients into a food processor and mixed until it formed a thick paste. Touch the mixture with your finger to see if it's pliable and has come together. Much like a meatball, you should be able to handle it without it getting all over you.
Place your finger and pop the olive open. It will break, stop worrying, its going to be fine. You can easily mold its shape back into a round shape. Just roll it in your hand. Place it in a dish and move on until all your olives are stuffed. Remember that good things, take time in the kitchen. I keep my glass wine nearby (hehehe).
Lastly, place your olive in flour and roll in your had again. Then pass in egg, and breadcrumbs. Place in a plate with additional breadcrumbs on the bottom so nothing sticks.
After your all finished, place in the refrigerator set. They will firm up.
At this point, you can freeze what you like and cook the rest. Slip some into some hot oil. I use sunflower oil as it gives it a nice golden color, and if the oil gets hot, doesn't burn quite so easily. It also has a nice light taste and leaves your olive with a golden crunch.
Sprinkle some lemon zest and pile them high. They will be gone in a flash. Enjoy! Buon Appetito!
Special note: If you need to cook your sausage, add your onion first and then your sausage to the pan. It is not necessary to cook the onion ahead, since the onion will cook when you fry. Whichever way you choose, it will work.
Buon Giorno! It's been a long time since I have sat down and blogged about cooking. Life has changed somewhat throughout these past years even for me, but one thing is always constant, food. Not just any food, but comfort food. Food that reminds us of our childhood. My mother could make a whole new meal out of leftovers (my dad didn't have to know). I am sure your mother did too. We didn't complain, we just heard our names called and came running to the table. It was time to eat.
Today, given the horrors of this pandemic that has altered our lives forever, we find ourselves looking for things to do, suffering through what to cook. Why not cook? Why not plant a small garden? If you are like some of my friends, living in an apartment, find a window, and plant a seed. Watching that seed grow gives us hope. Hope that there will soon be a cure for the horrors of Covid-19. Although we know our lives will never be the same, hope that our lives will find peace again.
For now, be distracted, set that table, and sit down and share. Perhaps in some strange way, life is telling us to lift our heads and see the beauty around us. May peace be with you all. Buon Appetito! Barbara
Version 1: Makes 6 small bowls or 4 pasta bowls of soup
Creme of Celery soup ( Day 1)
1 bunch of Organic Celery (although I have successfully grown green house celery available in all markets) Bottom remove placed in water for rooting. Stems and leaves cut in small cubes and placed in bowl.
1 onion chopped fine
1 potato (medium in size, butter potato or yellow potato) cubed
2 tablespoons of good extra virgin olive oil
1/4 cup broth (whatever you have on hand)
Method:
Heat oil in pan on medium. Gently place onion in pan until fragrant and clear. Add celery and potato and cook until soft. This will take up to 10 minutes on low. If the vegetables are sticking, your heat is to high. Add some broth and let it cook away. Set aside and cool before placing it in a container in the refrigerator overnight.
Day 2:
Ingredients:
2 tablespoons butter
1 cup of half and half or creme
Blender
Pinch of salt and pepper to taste
1 cup of broth
Method: Add butter to a large enough pan to accommodate your soup and heat on low. Add your celery mixture and mix and coat well. Cook for a few minutes and add all of your liquids to the pan.
Continue cooking slowly as your soup should reduce by about a 1/4. Set aside and cool. When cool enough to handle, place in blender and puree until smooth. It will be quite thick.
Ladle into bowls and serve. It will have a beautiful greenish color. If it isn't bright enough, add a spinach leaf to and puree to brighten up. This can also be served warm rather than hot. You can even place a spoonful of plain greek yogurt on top or sour cream or serve just as is.
Don't forget to plant that celery bottom in a vase or in your backyard. You will have flavorful celery all Summer long. Remember, let nothing go to waste. Stay well and stay strong!
Buon Appetito!
