Stuffed olives (Olive ascolane)

Submitted by enr on 10 Mar 2010
500 g large green olives or 200 g pitted
100 g chicken, beef and pork
50 g Prosciutto crudo (cured ham)
100 g mortadella
1/2 head red onion
1 stalk celery
1 carrot
1 tbsp tomato paste
1 sprig parsley
3 eggs
30 g of bread crumbs
100 g feta cheese Parmesan
nutmeg, salt, pepper
flour, olive oil
Stuffed olives (Olive ascolane)
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Fry them ground chicken, beef and pork with a little sunflower oil (meat should be as can more finely ground). Then add parsley, celery, carrots and onion, chopped (or ground) and tomato paste diluted with a little water. Sprinkle with pepper, a pinch of salt and continue cooking the meat. When almost cooked, add chopped ham and mortadella and fry to full readiness. Then remove from heat and add the grated Parmesan cheese, one whole egg, egg yolk, nutmeg and bread crumbs soaked in a little water. Mix well until smooth and quite compact mixture. The olives are cleaned from the stones and filled with ready mix. Careful not to break. Then the olives are first rolled in flour, then in beaten eggs and finally in breadcrumbs. Fry in a pan with plenty of sunflower oil over medium heat. The oil should not be boiling. Put on cooking paper to drain the fat. * You can add 1/2 cup white wine to the mixture of meat - becomes more appetizing. * You can make a larger quantity and olives ready to be placed in the freezer. Fry without thawing. * Stuffed olives dish special province of Ascoli Piceno.
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10 Mar 2010