Olive Ascolane (Stuffed Olives)

April 14, 2008

Olive Ascolana

Ingredients:

  • 40 chopped green big olives
  • 35g Parmesan cheese
  • 1 dl wine
  • 2 eggs

Ingredients for Filling:

  • 100g minced pork meat
  • 50g minced beef meat
  • 50g Mortadella
  • Salt & Pepper to taste
  • Nutmeg & Cinnamon to taste

Ingredients for the Covering:

  • 700g breadcrumbs
  • 4 eggs
  • 400g flour

Method:

  1. Pit the olives and let them rest in cold water. 
  2. Put some extra-virgin olive oil in a pan, add the meat and cook for 5 minutes, slowly pouring the wine.
  3. Mince the Mortadella and add the meat.  Add salt, pepper, nutmeg and cinnamon and mix with 2 eggs and Parmesan cheese.
  4. Pass the filling in the meat grinder.
  5. Fill the olives with the filling ingredients, being very careful not to break them.
  6. Roll the olives gently into flour, eggs and then breadcrumbs.
  7. Fry the olives in boiling oil until brown.

Entry Filed under: Beef, By Cooking Method, By Cuisine, By Ingredients, Finger Food, Frying, Italian, Pork, Vegetables. .

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