RomanItalian
Olive Alla Romana
by Marco Rufini · 181K subscribers on YouTube
A Roman twist on the classic Ascolana olives, stuffed with a savory filling of braised oxtail, fior di latte, and Parmesan, then breaded and fried until golden. Served with a reduction of the oxtail cooking liquid.
- Difficulty
- medium
Ingredients
7 items- Olive Denocciolate DolciPitted sweet olives
- Coda di BueOxtail, cooked
- Fior di LatteFresh mozzarella
- EggEgg, beaten
- Parmigiano ReggianoGrated Parmesan
- Pane Grattato GrossolanoCoarse breadcrumbs
- Seed OilVegetable oil for frying
Method
- Cook the oxtail in water or broth for at least 5 hours until very tender. Reserve the cooking liquid.
- Mix the cooked and shredded oxtail with fior di latte, beaten egg, and Parmesan. Combine well with your hands.
- Open the pitted sweet olives gently to create a pocket.
- Fill each olive with the oxtail mixture, shaping into a round ball.
- Bread the olives: using a wet hand for the beaten egg and a dry hand for the coarse breadcrumbs, coat each olive first in egg, then in breadcrumbs.
- Heat oil to 160–180°C. Fry the olives for about 5 minutes, using a slotted spoon to prevent contact with the bottom of the pan.
- Drain the olives on paper towels. Reduce the reserved oxtail cooking liquid until syrupy and serve alongside the olives.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
