STUFFED OLIVES ALL’ASCOLANA

Ciavarella Cristiano

Tasty olives stuffed with meat, breaded and fried! A typical appetizer of the Marche tradition, which today is present in the aperitif buffets throughout Italy. A recipe that is prepared for thirty minutes and can be interpreted in numerous variations!

INGREDIANTS
FOR THE STUFFING
olives
50 g of beef pulp
50 g of pork pulp
50 g of ground chicken
breadcrumbs
nutmeg
1/2 onion
salt
pepper
grated Parmigiano Reggiano
Lemon peel
1 carrot
1 stick of celery
1/2 glass of white wine
1 egg

FOR BREADING
1 egg
breadcrumbs
flour 00
fry oil

First, to prepare tasty Ascolana olives, 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, in this way they will lose the excess salt.

Pitted all the olives in such a way as to leave them whole. With a kitchen knife with a smooth blade, cut the olive in a spiral without breaking it starting from the stalk, you need to get a spiral.

When the meat mixture is cooked and warmed, blend it in a mixer and add, nutmeg, lemon zest, Parmigiano Reggiano and eggs. Then form balls the size of hazelnuts. Arrange the filling inside each single olive and close the olives.

Bread the olives passing them first in the flour, then in the egg and finally in the breadcrumbs. Fry the olives in a saucepan until they are crisp and place them gradually on a plate with kitchen paper, to deprive them of excess oil.

Served hot.

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Enjoy your meal!

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