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Ascolana olives: a crispy coating and a flavorful meat filling characterize this exquisite recipe passed down from generation to generation in the province of Ascoli Piceno, traditionally served at Christmas.
Servings: 4 persone
Ingredients
- 500 grammi Olive pitted Ascolana tender
- 400 grammi meat lean pork
- 300 grammi meat lean veal
- 200 grammi meat chicken or turkey
- 150 grammi Parmesan cheese grated at least 24 months aged
- 4 nr eggs whole
- nutmeg
- zest of untreated lemon, grated
- flour
- breadcrumbs
- metà Onion
- 1 nr Carrot
- 1 Celery stalk
- White Wine such as “Falerio dei Colli Ascolani”
Instructions
- Cut the meat into small cubes and sauté in a large pan with carrots, celery, and onion.
- Deglaze with wine and cook for at least 50 minutes.
- Once cooked, let cool and grind everything together.
- Add Parmesan, nutmeg, and grated lemon zest.
- Mix everything with eggs and fill the pitted olives with the mixture, shaping them to resemble the original olive.
- Let the stuffed olives rest in the fridge for several hours.
- Dredge in flour, egg, and breadcrumbs, then fry in plenty of olive oil or peanut oil.
- Serve hot with small fried snacks.
