Stuffed olives from Ascoli were born in the Marche region of Italy in the 1800s, and nowadays they are served in buffets and with aperitifs throughout Italy.
for the stuffing:
- 50 g of beef in pulp
- 50 g of pork in pulp
- 50 g of ground chicken
- 1/2 onion
- grated Parmesan cheese
- lemon peel
- 1 carrot
- 1 celery stick
- 1/2 glass of white wine
- 1 egg
- 1 egg
- flour 00
- fry oil
Firstly chop the vegetables and brown them with a little extra virgin olive oil, add the three types of meat and cook slowly over low heat, blending with the white wine. Add, salt and pepper. Rinse the olives under running water to remove excess salt.
Pitted all the olives with the appropriate tool, so as to leave them whole. With a kitchen knife, spiral cut the olive without breaking it starting from the stalk, you have to get a spiral sort.
When the meat is cooked and warm, blend it in a mixer and add, nutmeg, lemon zest, parmesan and eggs. Then form small balls as large as hazelnuts. Place the filling inside each individual olive and close the olives.
at this point you just have to bread the olives by passing them first in the flour, then in the egg and finally in the breadcrumbs. Fry the olives in a saucepan until they are crispy and golden brown and place them on a plate with kitchen paper to remove excess oil.
please, serve them hot which are better !!
I hope you enjoy this recipe! What about from Italy, good appetite