The Ascolana Stuffed Olives are a recipe originating from the Marche region where the olives are pitted, stuffed with meat that can be ground leftovers of roast, then breaded and fried. They are excellent served in a paper cone as Finger Food or as an appetizer.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 30Pieces
- Cooking methods: Stovetop, Frying
- Cuisine: Italian Regional
- Region: Marche
- Seasonality: All seasons
Ingredients
- 30 Ascolana olives (in brine)
- 1 carrot
- 1 stalk celery
- 1 onion
- 1.7 oz extra virgin olive oil
- 3.5 oz chicken breast
- 3.5 oz beef (ground)
- 1.7 oz pork (or sausage)
- 1.7 oz dry white wine
- 1 egg
- 1 tsp tomato paste
- 0.07 oz lemon zest (grated)
- 1 pinch nutmeg
- 0.07 oz fine salt
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 1 tbsp Pecorino Romano (grated)
- 1.7 oz flour
- 1.7 oz breadcrumbs
- 1 egg
- 17 oz extra virgin olive oil
Tools
- Skillet
- Food Processor
- Frying Pan
Steps
In a skillet, sauté the diced vegetables in a little olive oil. Add the meats with the chicken cut into pieces and deglaze with white wine. Add the tomato paste, stir, and let cook on low heat for 35-40 minutes. Once cooled, pour into a mixer, add all other ingredients, and blend until a soft consistency is achieved.
After soaking the olives in cold water for 30 minutes, dry them and make a spiral cut with a small knife without breaking them, removing the pit. Stuff each olive with a small portion of filling, reshaping the olive. Roll them in flour, then in beaten and salted egg. Finally, roll them in breadcrumbs, pressing lightly to adhere.
Let the stuffed olives rest on a cutting board for 10 minutes. Meanwhile, in a small high-sided pan, heat the oil and submerge a few pieces at a time so they fry well without absorbing too much oil. Once they are golden brown all over, drain and place on a plate with paper towels. Serve the Ascolana Stuffed Olives hot.
