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 makes about 50 stuffed olives.
- For filling
- Tomato sauce or gravy
- 1 ½ pounds of pork
- 1 ½ pounds of chicken breast
- ½ cup of chopped green olives
- ⅔ cup of Parmesan cheese
- 1 lemon rind, grated
- 1 teaspoon of freshly-grated nutmeg
- 1 teaspoon of cinnamon
- ½ teaspoon allspice
- Salt to taste[note 2]
- Cook the pork and chicken breast in your favorite tomato gravy recipe.[note 4]
- Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat 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.[note 5]
- Fry them quickly in about 1/2 inch of canola oil until golden brown.[note 6]
- Drain and serve.
- Have an extra jar of olives on hand in case you are left with extra filling.
- Be careful, the cheese and olives are salty
- Traditionally, olive oil would have been used.
- Do not substitute any other meats such as beef or lamb. If you do, you run the risk of altering the flavor.
- Stuffed olives can be frozen unfried at this time. Allow frozen olive balls to completely defrost before frying.
- It is not important to cook them through because the meat has been cooked already.
Contributed to ItaliansRUs.com by Phil and Jackie Cicconi