Well hello to everyone ( ? all 3 ) out there in the land of melenzane, tomatoes zucchini and chillis
I have had a little rest but now it is time again for the salsa . We have begun making 80 jars from our garden . Fantastic!! also we have made our first batches of zucchini under oil. They are really wonderfull made from zuccini straight from the garden , crunchy , sweet and oozing with EVOO
This weekend is "Explosive mixture weekend " My frind Mimmo is joining us at the farm and we will fire up the oven and roast some red peppers and make a big batch of the mixture for bruscetti.
The other night we went to the Woodstock Pizza in carlton .. great home hade cooking and signora Anita gave me a further variation on making the green olives . I was so excited I rang my friend Ciccio in Italy and told him the recipie. "Thats exactly how my mother made them"!!! I couldn't believe it , we have been exchanging recipies for almost 20 yrs and he never came up with this recipie ... He had forgotten it!!
This is it
Olive sciacciate della signora Anita
pick the olives green and firm
Place in a container with fresh water for 3 days. Then crush every olive with a small stubby bottle.. Because of the hollow under the botthe , they will not fly off like scud missiles and send you cat wild. Remove all the stones ( this is job for the misissa)
Place them in a non corrosive container. Cover with salt and mix well. place a plate on top and then a weight.(4-6 bricks is ideal)
leave for 3 months. After this they can be used, by washing briefly with fresh water and then mixing in some garlic, dry Oregano, maybe some chilli flakes and EVOO.
They are then ready to freeze, place in a jar under EVOO or place in the vacuum bags and seal .
If you leave them under the salt they will last a year and you just add the oil etc as you need them ..
AND THEY ARE FANTASTIC.
I promice to add extra recipies more frequently
By the way , I have now sold 6000 copies of the book !!!!! Thank you
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