Ascolane Olives, Marche-style
These succulent fried, stuffed olives originated in Ascoli Piceno in the Marche region of Italy. Perfect as an appetizer, I dare you to eat just one!
- OLIVE STUFFING
- 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
- 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 was featured on Season 27 - Episode 2713.