Olive ascolane – deep-fried stuffed olives

8
60 minutes

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

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