Olive all'Ascolana
Stuffed, breaded, fried olives
Olive all'Ascolana: large green olives pitted and stuffed with a seasoned meat filling, breaded and fried golden — the Marche bar snack.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 1 hr
- Serves
- 6 servings
Ingredients
- 40 large green olives, pitted whole
- 6 oz mixed ground beef, pork and chicken
- ¼ cup grated Parmigiano-Reggiano
- 1 egg plus 2 eggs for breading
- Nutmeg, lemon zest, salt and pepper
- Flour and fine breadcrumbs
- Oil for frying
Instructions
- 01
Cook the filling. Brown the meat with a little oil, cool, then blend with cheese, one egg, nutmeg and lemon zest.
- 02
Stuff the olives. Pack the filling into each olive, closing the spiral back around it.
- 03
Bread in three stages. Roll in flour, then beaten egg, then breadcrumbs. Chill 20 minutes so the coating sets.
- 04
Fry. Fry at 340°F for 3 minutes until deep gold and drain on a rack.
Larry’s rule: Buy olives already pitted in a spiral if you can find them. Life is short.