Stuffed Olives, Ascoli Style - {Olive All'Ascolana}

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/4 lb	113g / 4oz	Skirt steak - minced
1/4 lb	113g / 4oz	Cubed lean pork - minced
1/4 lb	113g / 4oz	Boneless skinless chicken breast - minced
1 1/2 teaspoons	7.5ml	Minced onion
1 1/2 teaspoons	7.5ml	Minced celery
1 1/2 teaspoons	7.5ml	Minced carrot
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	White wine
		Eggs
1		Nutmeg
1 tablespoon	15ml	Grated Parmigiano Reggiano
2 lbs	908g / 32oz	Ascolana or other large green olives
1/4 cup	15g / 0.5oz	Flour
1/4 cup	36g / 1.3oz	Bread crumbs
2 cups	474ml	Extra-virgin olive oil

Recipe Instructions

Heat oil in small skillet. Add steak, pork, chicken breast, onion, celery and carrot and season lightly with salt and pepper. Cook, stirring until meat is lightly browned, 5 to 8 minutes. Add wine and cook until dry, about 3 minutes.

Turn mixture into food processor and add 1/4 teaspoon salt, 1 tablespoon beaten egg, nutmeg and cheese. Pulse mixture until it forms mass, but do not puree. Cover and refrigerate.

Pit olives, keeping as whole as possible. Fill each olive with about 1/2 teaspoon filling. Put flour on 1 plate, beat 1 egg and put in bowl and put bread crumbs on another plate. Roll olives first in flour, then in beaten egg, then in bread crumbs.

Heat olive oil to 350 degrees in large, deep-sided skillet. Fry olives, 6 to 8 at a time, until light brown, about 3 minutes. Drain on paper towels and serve hot.

This recipe yields 12 servings.

Each serving: 166 calories; 1,771 mg sodium; 31 mg cholesterol; 14 grams fat; 5 grams carbohydrates; 7 grams protein; 0.98 gram fiber

Source:
The Los Angeles Times, 11-18-1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.