Ingredients: |
Ingredients: 500g (1 lb) mild green olives, pitted or unpitted
For the stuffing:
1 small onion, peeled and finely chopped
1 small carrot, finely chopped
1 small stalk of celery, finely chopped
50g (1-1/2 oz) pancetta, cut into small cubes (optional)
150g (5 oz) each of ground beef, pork and turkey (or chicken)
White wine
50g (1-1.5 oz) breadcrumbs
75g (2 oz) grated Parmesan cheese
1 egg
A pinch of ground nutmeg
A pinch of ground cloves
Salt and pepper
For frying:
6-8 eggs, beaten
Flour
Breadcrumbs
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Directions: |
Directions:Step 1: Make the stuffing: In a large skillet, sauté the onion, carrot and celery, along with the pancetta, in olive oil until soft, season as you go. Add the meatsand mix them in. Sauté until the meats nearly cooked, then add a splash of white wine and simmer until the wine has evaporated, about 10 minutes or so. Let the mixture cool completely.
In a food processor blend until you have a smooth paste. In a mixing bowl add the grated cheese, breadcrumbs, egg, and spices. Turn everything together until you have a uniform mixture. Rest in the fridge for at least 30 minutes.
Step 2: Stuff the olives: Remove the mixture from the fridge and stuff your olives:
Open the olive like a book and insert a small amount of the stuffing mixture, then press the two sides back together to re-form the olive.
Step 3: Bread the olives: Set up three bowls with the flour, egg and breadcrumbs. Coat in that order twice.
Step 4: Fry the olives: Once all the olives are breaded, fry them in olive oil until they are golden brown, turning them frequently so they cook evenly. Drain on paper towels or a baking rack. |
This recipe for Olive Ascolane is from