Ingredients
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100 big green olivespitted
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100 gms – 3.5 oz. Beefcubed
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100 gms – 3.5 oz. Porkcubed
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100 gms – 3.5 oz. chickencubed
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3 tbsp extra virgin olive oil
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1 small carrotsminced
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1 small celery stalkminced
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½ Onionminced
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1 glass White Wine
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½ lemon lemon zest
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4 or 5 garlic cloves(or 1/8 tsp of powdered cloves)
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1/8 tsp nutmeg
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1 slice white sandwich breadblended
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80 gms – 5 tsp Parmigiano Reggianofinely grated
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1 egg
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Salt
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Flour, Breadcrumbs, Eggs(beaten) to coat the olives
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Vegetable Oilfor deep frying
Directions
How to Make Olive all’Ascolana:
- Put the extra virgin olive oil, minced carrot, onion, and celery in a frying pan and sauté for a few minutes on a medium heat until the vegetables are soft.
- Add the 3 meats and brown well.
- Add salt, cloves, and white wine and let the alcohol evaporate.
- Cook on a low flame until the meat is cooked through.
- Set aside to cool down.
- In the meantime, put the slice of bread in a mixer and blend it finely.
- When it’s lukewarm, put the meat mixture in a mixer and blend it well.
- Transfer into a bowl, add the nutmeg, clove powder or cloves, lemon zest, 1 egg, finely grated Parmigiano Reggiano, and the blended bread, and mix well until you get a thick and pliable mixture.
- Let it rest for 30 minutes.
- To fill the olives, make an incision on 1 side to open them and fill them with your fingers.
- Beat the egg in a bowl. Put the flour and breadcrumbs on 2 separate plates.
- Coat each filled olive with flour, dip it in the egg, and then coat well with breadcrumbs, pressing with your palm so the crumbs stick well to your olive.
- When you have done all the olives, re dip them in the egg and coat again with breadcrumbs for a double coating.
- Deep fry them in warm vegetable oil, rolling them around with a slotted spoon.
- Remove and put them on a plate lined with kitchen paper to drain the excess oil.
