Olive all'ascolana
Olive all'ascolana, from above
Non vegMarche

Olive all'ascolana

Giant green olives stuffed with meat, crumbed and fried. Pop one, and you'll need ten.

75 minTime
18 gProtein each
mildSpice
Ascoli's olives1 chapter · 1 min read

Make it your way

Grandma's wayMeat stuffed olives, Ascoli style.
The original
426kcalsame
18 gproteinsame
3 gfibresame
75minutessame

Olive all'ascolana.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Green olivesabout 40 large green olives, pitted
Minced mutton (goat mince, ground goat)150 g beef or mutton mince
Chicken, boneless100 g, minced
Olive oil1 tbsp
Onion½ small
Carrot1 small
Parmesan⅓ cup
Egg1 for filling, 2 for coating
Nutmega grating
Lemona little zest
Maida (all-purpose flour, plain flour)⅓ cup
Breadcrumbs1 cup
Cooking oil (vegetable oil)for deep frying, about 5 tbsp absorbed

Method

4 steps
  1. 1Brown mince and chicken with onion and carrot in oil until cooked, then blend fine with parmesan, 1 egg, nutmeg and zest.
  2. 2Spiral cut the olives off the stone (or use pitted), then stuff and reshape.
  3. 3Roll in flour, then egg, then crumbs.
  4. 4Fry at 175C until golden.
Serve it like this

Serve warm in a paper cone or bowl with lemon wedges, as part of a fritto misto or with drinks.

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Make it a meal

What goes with Olive all'ascolana: a bread or rice, a side, something to drink and something sweet.

With a main Fritto misto di mare35 min
On the side Insalata caprese10 min
On the side Caponata50 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
To drink Caffè latte5 min
Something sweet Cassata siciliana150 min
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