Olive all’Ascolana

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Olive all’Ascolana

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100 big green olives pitted
100 gms – 3.5 oz. Beef cubed
100 gms – 3.5 oz. Pork cubed
100 gms – 3.5 oz. chicken cubed
3 tbsp extra virgin olive oil
1 small carrots minced
1 small celery stalk minced
½ Onion minced
1 glass White Wine
½ lemon lemon zest

4 or 5 garlic cloves (or 1/8 tsp of powdered cloves)
1/8 tsp nutmeg
1 slice white sandwich bread blended
80 gms – 5 tsp Parmigiano Reggiano finely grated
1 egg
Flour, Breadcrumbs, Eggs (beaten) to coat the olives
Vegetable Oil for deep frying
  • Medium




How to Make Olive all’Ascolana:

  1. 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.
  2. Add the 3 meats and brown well.
  3. Add salt, cloves, and white wine and let the alcohol evaporate.
  4. Cook on a low flame until the meat is cooked through.
  5. Set aside to cool down.
  6. In the meantime, put the slice of bread in a mixer and blend it finely.
  7. When it’s lukewarm, put the meat mixture in a mixer and blend it well.
  8. 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.
  9. Let it rest for 30 minutes.
  10. To fill the olives, make an incision on 1 side to open them and fill them with your fingers.
  11. Beat the egg in a bowl. Put the flour and breadcrumbs on 2 separate plates.
  12. 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.
  13. When you have done all the olives, re dip them in the egg and coat again with breadcrumbs for a double coating.
  14. Deep fry them in warm vegetable oil, rolling them around with a slotted spoon.
  15. Remove and put them on a plate lined with kitchen paper to drain the excess oil.



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