At the time, the cooks who served the families of the local nobility, agreeing among themselves, invented these fried stuffed olives in order to consume significant quantities and varieties of meat they had available, due to the increase of the gifts levied on farmers for their masters. The secret of these tasty tidbits is just the use of typical green olives grown in Ascoli hold that stand out from all others by its large size and the wonderful taste slightly sour. Italian Traditions now proposes you the original recipe for this typical dish from the Marche region that you can use to make a special appetizers!
Ingredients
For olives
500 g of green olives of the variety “Tender Ascolana”
400 g of beef
150 g of pork
50 g of chicken
2 eggs
Q.S. onion
Q.S. carrot
Q.S. celery
Q.S. white wine
Salt to taste
Q.S. cloves
Q.S. lemon peel
Pepper as needed
For frying
2 eggs
Q.S. breadcrumbs
Q.S. white flour
Q.S. nutmeg
Q.S. extra virgin olive oil
Preparation
To prepare Ascolane olives according to the original recipe, start remove the core’s olives with a kitchen knife, making a spiral cut, starting from the stem. Put the pulp spirals thus obtained in a bowl with lightly salted cold water for a few hours, then fry the meat with the vegetables and when they are golden brown, add a little white wine and salt. Cook for another 20 minutes, then remove from heat, passed through the mincer and flavored with nutmeg. Add the eggs and the cheese making sure that the dough remains soft. Form a ball with a pinch of this mixture and rewind on it’s downward spiral that you have left to stand in water. In flour and then egg previously beaten egg and lightly salted, finally in breadcrumbs. The stuffed olives must have a slightly oval shape and be slightly larger than they were originally. Using plenty of extra virgin olive oil, fry them a few at a time so as not to lower the oil temperature. When the olives have a nice golden color drain them on absorbent paper or straw, and serve hot.
