Olive Ascolane (Stuffed Fried Olives)
Olive ascolane is an Italian starter from Ascoli Piceno made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices. This recipe was contributed to ItaliansRUs.com by Phil and Jackie Cicconi.
Source and licence
"Olive Ascolane (Stuffed Fried Olives)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Olive_Ascolane_(Stuffed_Fried_Olives), revision 4514984), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Olive_Ascolane_(Stuffed_Fried_Olives)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514984
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Tomato sauce or gravy
- 1 ½ pounds pork
- 1 ½ pounds chicken breast
- ½ cup chopped green olives
- ⅔ cup Parmesan cheese
- 1 lemon rind, grated
- 1 teaspoon freshly-grated nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- Salt to taste
- About 50 large pitted green olives, halved
- 2 eggs, beaten
- Flour
- Plain bread crumbs
- Canola oil
Method
- Cook the pork and chicken breast in your favorite tomato gravy recipe.
- Remove cooked, cooled meats from the sauce and grind them using a meat grinder or food processor.
- Add the remaining filling ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour.
- Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball.
- Flour each ball, dip in beaten egg, then dip in bread crumbs.
- Arrange olive balls on a tray. Fry them quickly in about ½ inch of canola oil until golden brown.
- Drain and serve.