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Ascolane Olives, Marche-style

Serves 6



2 tablespoons olive oil

1 rib celery, minced

1 medium carrot, minced

1 small onion, minced

1/4 pound ground beef

1/4 pound ground pork

1/4 pound ground chicken

1/2 cup dry white wine

Zest of one lemon

Dash of ground cloves

A grinding of nutmeg

Salt and pepper to taste

1 egg, lightly beaten

1/4 cup grated Parmigiano Reggiano cheese

1/2 cup breadcrumbs

2 pounds pitted Ascolana olives, or the largest olives you can find

Flour for frying

2 eggs, lightly beaten with a fork

​1/2 cup Panko breadcrumbs mixed with 1/2 cup regular breadcrumbs

3 tablespoons grated Parmigiano Reggiano cheese

Olive oil for frying


Heat olive oil in a large sauté pan; add the celery, onion, carrot, beef, pork and chicken and cook until meat loses red color. Add wine, zest, cloves, nutmeg, salt and pepper and cook until mixture thickens. Cool.

Transfer to food processor and process until smooth. Transfer to bowl. Add the egg, cheese and 1/2 cup breadcrumbs to form a compact mixture.

Fill olives with meat mixture using a pastry bag or make small marble sized balls by hand and wrap olive around the filling.

Flour the olives, toss in the beaten eggs; drain them and coat them in breadcrumbs. Set aside.

Fill a heavy-duty pan 2-quart pan with 4 cups of olive oil and bring to 375°F. Fry the olives, a handful at a time, until nice and golden brown. Drain. Serve warm.

This recipe is featured on Show 2713 – A Surprise Inside.


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