Olive Ascolane (Stuffed Olives)
April 14, 2008
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:
- Pit the olives and let them rest in cold water.
- Put some extra-virgin olive oil in a pan, add the meat and cook for 5 minutes, slowly pouring the wine.
- Mince the Mortadella and add the meat. Add salt, pepper, nutmeg and cinnamon and mix with 2 eggs and Parmesan cheese.
- Pass the filling in the meat grinder.
- Fill the olives with the filling ingredients, being very careful not to break them.
- Roll the olives gently into flour, eggs and then breadcrumbs.
- 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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