Entertaining Italian

Stuffed olives and pickles

Name: Stuffed olives and pickles recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 (200g) pork sausages, casings removed; 1 lap cheong (Chinese sausage), casing removed and discarded, finely chopped; 1/4 bunch chives, finely chopped; 350g jar large pitted green olives, halved lengthwise; Flour, to dust; 6 cups (300g) panko breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; 2 eggs; 1 cup (250ml) milk; Vegetable oil, to fry; Good-quality mustard, to serve; 2 cups (500ml) white wine vinegar; 3 each juniper berries & whole cloves; 1/4 cup (55g) caster sugar; 2 1/2 tbs sea salt; 1 each red & green capsicum, seeds removed, cut into strips; 1/4 head cauliflower, cut into small florets; 2 celery stalks, peeled, cut into 5cm batons; 1 each carrot & cucumber, sliced to 5mm thick; 2 small red onions, sliced into 5mm rings; Olive oil, to top jars (optional)

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by Monty Koludrovic

Jul 26, 2020

"The lap cheong sausage has a hint of spiced sweetness that is a good foil for the olives. Serve with these crunchy pickles and you’ll be singing ballads – pronto." – Monty Koludrovic

2 (200g) pork sausages, casings removed
1 lap cheong (Chinese sausage), casing removed and discarded, finely chopped
1/4 bunch chives, finely chopped
350g jar large pitted green olives, halved lengthwise
Flour, to dust
6 cups (300g) panko breadcrumbs
1/4 cup finely chopped flat-leaf parsley
2 eggs
1 cup (250ml) milk
Vegetable oil, to fry
Good-quality mustard, to serve

Giardiniera

2 cups (500ml) white wine vinegar
3 each juniper berries & whole cloves
1/4 cup (55g) caster sugar
2 1/2 tbs sea salt
1 each red & green capsicum, seeds removed, cut into strips
1/4 head cauliflower, cut into small florets
2 celery stalks, peeled, cut into 5cm batons
1 each carrot & cucumber, sliced to 5mm thick
2 small red onions, sliced into 5mm rings
Olive oil, to top jars (optional)

Method

1.

To make the stuffed olives, place the sausage meat, lap cheong and chive in a bowl and mix using a wooden spoon until combined and the mixture sticks together. Roll the meat into little balls and sandwich each meatball between olive halves and place on a tray. Refrigerate until ready to crumb.
2.

Season the flour with salt and pepper, then spread on a large plate. Place breadcrumbs in a large bowl with the parsley. Season to taste and mix to combine. In a separate bowl, beat eggs with the milk. Working with 1 stuffed olive at a time, lightly coat first in the flour, then in the milk mixture, and finally in the breadcrumb mixture. Place on a tray and chill for 30 minutes. This will help secure and set the breadcrumbs.
3.

Half-fill a large saucepan with oil and heat to 160°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the stuffed olives for 3-4 minutes until golden and meat is cooked. Drain on paper towel and season.
4.

For the giardiniera, place the vinegar, 2 cups (500ml) water, spices, sugar and salt in a medium saucepan and bring to the boil. Place vegetables in a heatproof bowl and pour over pickling liquid, cool to room temperature. Serve immediately or transfer to sterilised jars with the pickling liquid. Top up with olive oil to ensure vegetables are submerged. Giardiniera can be stored in the refrigerator for up to 3 months.
5.

Place the stuffed olives on a large platter and serve with giardiniera and mustard, alongside.