Here’s a mini appetizer that’s delivers big. Stuffed olives are delectable with a meaty-cheesy-truffle oil concoction that no one can eat just one of.
Our guest chef Andrea Montobbio developed a passion for cooking and all things culinary in the small town of Capriata d’Orba in Northern Italy, where he grew up in a family who made their own wine and grew bountiful produce in their garden. (ASELLINA HAS SINCE CLOSED, BUT YOU CAN CREATE A SPECTACULAR DISH BY CHEF ANDREA MONTOBBIO WITH RECIPE BELOW)
He landed his first job in picturesque Il Fattore, a Michelin restaurant known for its impressive selection of specialty wines. He learned pasta making at Il Archivolto, and at prestigious Albergo Ristorante de Corona, he became Head Chef after only six months. It was here he received the opportunity to travel to Atlanta where he honed his skills further, opening one fine restaurant after the other.
At Asellina at the Gansveoort Park Hotel on Park Avenue in New York City you can savor all that talent and experience. The fresh pastas on the menu are truly transcendent. The agnolotti with short ribs is a flavor-packed taste sensation, with meat juices and vegetables that mix together in a sauce reminiscent of a rich pot pie. Squid ink linguini is laden with a bounty of perfectly done lobster and shrimp. You will have trouble deciding what to order here, but, rest assured, every dish is stellar.
For the mini party, a plan featuring a menu of miniature bites, we were able to snag the recipe for stuffed cerignola olives from Andrea Montobbio, which may just be the most luxurious bar bite ever. A tangy, rich veal mixture gets stuffed into fresh cerignolas, which are then breaded and deep fried. Serve these at your next gig and I guarantee, people will go absolutely crazy. asellina
STUFFED CERIGNOLA OLIVES
makes 20 olives
START THE STUFFING
1/2 onion, minced
2 TB carrots, minced
2 TB celery, minced
1/2 LB ground veal shoulder
1/2 LB ground chicken breast
salt and pepper to taste
In a large skillet, caramelize onion, carrots, and celery. When golden brown, add the ground veal and chicken, and season with salt and pepper. Saute over medium-high heat for about 4 to 5 minutes, or till browned thoroughly.
1 slice mortadella, minced
1 1/2 TB parmesan, grated
3/4 CUP bread crumbs
1 tsp truffle oil
Empty the pan into a large bowl and allow to cool. Add the mortadella, parmesan, breadcrumbs, egg, and the truffle oil. Mix well.
STUFF THE OLIVES…SET UP BREADING STATION
20 large Cerignola olives
1/2 CUP all-purpose flour, in bowl
1 egg, whisked in a bowl
breadcrumbs (for coating the olives), in bowl
parmesan, for sprinkling
herbs, for garnish
With a very sharp knife, cut a slit down one down one side of the olive, cut around the pit, and remove. Open carefully and add stuffing. Once stuffed, close, then dust in flour, and soak in the egg. Lastly, roll them gently in breadcrumbs.
Heat 2 inches of olive oil in a large saucepan to fry. Once oil becomes hot, fry stuffed olives until golden brown. Make sure to cook both sides.
Remove from oil and transfer to a paper-towel-lined dish. To plate, sprinkle with more parmesan, add herbs and serve.
Check out our other recipes featuring mini ingredients in the PARTY OF MINI PROPORTIONS issue.