Olive ascolane – deep-fried stuffed olives
- Antipasto
- Easy
- 8
- 60 minutes
PT1H
This olive ascolane recipe – or olive all’ascolana – hails from Marche, which is known for its deep-fried treats. In this antipasti dish, olives are stuffed with a meaty filling, breaded and deep-fried for a truly moreish snack.
Ingredients
Olive ascolane
- 1 tbsp of butter
- 1 tbsp of extra virgin olive oil
- 1/2 small carrot , finely chopped
- 1/2 small onion, finely chopped
- 1/2 celery stick, finely chopped
- 75g of pork mince
- 75g of beef mince
- 60ml of dry white wine
- 1 pinch of nutmeg
- 20g of white bread, crusts removed
- 40ml of milk
- 2 eggs
- 30g of grated Parmesan
- 40 pitted large green olives, drained and halved lengthwise
- 1l sunflower oil, for frying
- 3 tbsp of plain flour
- 60g of fine breadcrumbs
- fine sea salt, as needed
- freshly ground black pepper, as needed
Equipment
- Food processor
Method
1
In a large skillet, melt the butter with the olive oil. When hot and bubbly, add the chopped carrot, onion and celery and fry gently until softened, about 10 minutes
2
Add the pork and beef mince and brown the meat for about 10 minutes, stirring often
3
Next add the wine and leave it to evaporate. Season with salt, pepper and nutmeg
4
Cover and carry on cooking over a low heat for about 20 minutes, stirring often. (Add a little bit of stock or wine if the mixture becomes too dry.) Remove from the heat and set aside
5
Meanwhile, soak the bread in milk until soft. Squeeze out any excess liquid and then tear up the bread
6
Transfer the bread to a food processor together with the meat mixture. Add one egg and the grated Parmesan. Pulse until you have a fine, well-combined mixture. Transfer to a bowl and set aside
7
Stuff the halved olives with a little meat filling and fit the halves back together. Roll them in flour and place on a tray lined with parchment
8
In a small bowl, beat the remaining egg. Dip the olives into the egg, followed by the breadcrumbs
9
Heat the sunflower oil in a high-edged frying pan until it reaches 180°C. Once the oil has reached the right temperature, begin frying the olives in batches. Fry them for about 5 minutes, or until deeply golden on all sides
10
Drain them with a slotted spoon and transfer to a plate lined with paper towels. Repeat in batches. Serve hot, sprinkled with salt
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Olive ascolane – deep-fried stuffed olives
