Thanks to my friend Lucia (who absolutely loves them) I tried ascolana olives for the first time a few years ago: and it was love at first sight!
MAKES 100 STUFFED OLIVES
READY IN 45’
INGREDIENTS
4 tablespoons extra virgin olive oil
2 tablespoon celery, carrot and onion mince
4 oz pork, cubed
4 oz beef, cubed
2 oz chicken, cubed
¼ glass white wine, dry
Salt to taste
½ glass lukewarm water
1 egg
4 tablespoons Parmesan cheese
Nutmeg and pepper to taste (l’m generous)
Salt to taste
100 olive “tenere ascolane” quality olives
1 cup all-purpose flour
1 beaten egg + salt to taste
1 cup breadcrumbs
Frying oil to taste
STEP 1: COOK THE MEAT
Place vegetables in a pot with oil and let them sauté for a few minutes. Add pork, beef and chicken cubes and let them brown blending with a spoon for 3 minutes. Simmer with white wine until reduced, then add salt and water and cook on low heat for about 15 minutes.
STEP 2: MAKE THE STUFFING
Place the cooked meat in a mixer bowl and add: egg, Parmesan cheese, nutmeg, pepper and salt. Mix all the ingredients in a mixer to get a smooth stuffing.
STEP 3: PIT THE OLIVES
With the help of a knife, start pitting the olives like you are peeling an apple (spirally). If it’s too difficult, you can also cut the olive in a half and remove the pit.
STEP 4: STUFF THE OLIVES
Place in 3 different dishes: 1 cup all-purpose flour, 1 beaten egg+ salt and 1 cup breadcrumbs. Place a little ball of stuffing in each olive, then dip it in the flour, then coat in the egg before dipping in the breadcrumbs.
STEP 5: FRY THE OLIVES
Fry the stuffed olives in a pan with deep hot oil turning them several times until completely cooked (about 5-7 minutes), then drain them and place them on kitchen paper.
A PIECE OF ADVICE: With little stuffing, you can fill a lot of olives! So I suggest you to prepare a large number of them and to freeze them when still raw (they don’t need to be defrosted before frying).
#getBready & enjoy your meal
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