Have you ever tasted the olives stuffed messina style? The “alivi chini in missinisi” are a typical recipe of my city to prepare the olives in a simple but delicious way and without cooking. Perfect for an aperitif. On my YouTube channel you will also find a very short VIDEO TUTORIAL to help you achieve an exceptional result. This is the family recipe and in my opinion it is perfect. The olives stuffed with Messina are found in every local gastronomy or delicatessen, but they are not always done well. This recipe, instead, has been calibrated over the years and I assure you that you will find the taste of the original recipe. Is, since we are in time of olives, don't forget to try the recipe for SICILIAN Olive SCHIACCIATE, to be consumed fresh.
The perfect recipe for messina-style stuffed olives
They are indispensable large and pickled green olives. Sweet olives are not good. The ideal would be to prepare the OLIVES IN BRINE and, once ready, use those. But if you don't find them, even those already ready are fine, both with the core (in this case you will have to pit them yourself being careful not to break them) is already pitted.
As for the stuffing, is a dough based on seasoned breadcrumbs. Breadcrumbs, o'muddica’ in Sicilian, it is the basis of countless fillings mostly vegetarian. Like the STUFFED PEPPERS, the EGGPLANT ROLLS, the STUFFED ARTICHOKES, the STUFFED ONIONS or the STUFFED SQUID. And I could go on and on. In this case, the breadcrumbs must be of excellent quality: not too dry, better if grated by hand and at home, so that it is not too fine in size.
The dressing is based on grated pecorino or seasoned pepper, Capers, chopped parsley, oregano, some’ of chopped vegetable gardener, Chili, papá, extra virgin olive oil, vinegar and water to mix everything. The presence of the’vinegar it is important both for the taste and to keep the olives stuffed with Messina for longer. I assure you that they are really delicious. They are stored in the refrigerator for 4-5 days, well seasoned with extra virgin olive oil Save the recipe and let me know. Have a good day!
20 large green olives preserved in brine, with or without core
200 grams of homemade breadcrumbs with stale bread
70 grams of Sicilian pecorino or canestrato or grated aged peppered cheese
parsley, to taste
a small handful of salted capers
2-3 tablespoons of vegetable gardener fillets
Chili, to taste
salt and black pepper, to taste
extra virgin olive oil, to taste
30 milliliters of white wine vinegar
water, to taste
Preparing olives stuffed with Messina style is very simple. The only thing you have to pay attention to is the filling, which must be soft and silky. To help you I shot a very short VIDEO TUTORIAL in which I show you the consistency of the dough, how to open the olives in the book and how to stuff them in the right way.
First put the breadcrumbs in a bowl, finely chopped capers and parsley, chopped pickled striped vegetables. Add the pecorino cheese or the grated seasoned pepper, a pinch of salt, abundant black pepper, dried oregano and chili pepper. Mix everything and add the white wine vinegar. Then add as much extra virgin olive oil as necessary to obtain a soft but grainy mixture. Remember that the olives stuffed messina style must be slightly greasy.
At this point, you have to add water until you get a compound similar to what you see in the VIDEO TUTORIAL: consistent and able to compact, but not soft and slippery. Always remember to taste and evaluate according to your taste: you may prefer a little more vinegar, of pecorino or salt.
Stone the olives, being careful not to break them. If they are already pitted you simply have to engrave them in a book, opening them as much as possible, as you see in VIDEO TUTORIAL. Fill the olives with the dough and round them.
Store the olives stuffed messina style in a dish with a drizzle of extra virgin olive oil, blankets with plastic wrap for food in contact, and let them flavor for 8-10 hours. Enjoy them the following day. The olives so stuffed can be stored in the refrigerator for 4-5 days. Bon appétit!