Alivi chini
Instructions
IE: stuffed olives.
Stuff the olives, deprived of bone, with a caper and a bit of anchovy fillet rolled.
In recent times, since the industry has monopolized the old recipe of Catania, is established the habit of closing the filling with bits of roasted red pepper and pickled and preserved pickles, more than anything else to make a note of vibrancy, visible from the outside of the glass jar where olives, stuffed, so should be kept well covered with oil.
We will judge these olives with the Capo Bianco of Spinasanta (Messina) very cool.
Ingredients and dosing for 4 persons
- 600 g of white, brined olives without bone
- 100 g of capers in olive oil
- 50 g of roasted red pepper and olive oil
- 50 g of pickles
- Olive oil