ItalianMarche
Stuffed Ascolana Olives
by Giallozafferano · 2.9M subscribers on YouTube
Traditional stuffed olives from Ascoli Piceno, with a filling of mixed meats, breaded and fried until golden.
- Difficulty
- medium
Ingredients
14 items- 600 gOlive Tenera AscolanaLarge green Ascolana olives
- BeefBeef pulp (minced)
- Pork ShoulderPork shoulder
- Chicken BreastChicken breast
- White WineDry white wine
- OnionsFor sautéing
- Coarse SaltCoarse salt, to taste
- Grated CheeseGrated cheese (e.g., Pecorino or Parmesan)
- NutmegNutmeg, grated
- Lemon PeelLemon zest
- EggEggs for mixture and breading
- FlourAll-purpose flour for breading
- BreadcrumbsBreadcrumbs
- Peanut OilPeanut oil for frying
Method
- Cut each olive in a spiral around the pit and remove the pit.
- Prepare the filling: mix minced beef, pork, and chicken with white wine, sautéed onion, salt, grated cheese, nutmeg, lemon zest, and egg.
- Stuff each olive with the meat filling, pressing gently to close.
- Bread the olives: coat first in flour, then in beaten egg, then in breadcrumbs.
- Fry in hot peanut oil at 170–180°C until golden brown. Drain on paper towels before serving.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
