Olive Ascolane

Method

1. Take the green Ascoli olives and make a spiral cut around the pit without breaking the olive, then remove the pit and open the olive fully.
2. In a saucepan, heat a little oil and butter. Add a small piece of onion to flavor the oil, then remove the onion.
3. Add the beef and brown it well. Season with salt, pepper, and nutmeg.
4. Add the bread to absorb the meat juices and cook briefly.
5. Add a splash of milk and mix.
6. Add one egg (avoid using too much egg white, as it makes the filling rubbery) and mix well.
7. Add grated Parmesan cheese and mix until smooth.
8. Take a small piece of the filling and stuff each olive, reshaping the olive into its original form.
9. Prepare three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
10. Coat each stuffed olive first in flour, then dip in egg, and finally roll in breadcrumbs.
11. Heat frying oil to a moderate temperature (not too hot) and fry the olives for a few minutes until golden brown.
12. Drain on paper towels, garnish with a sprig of rosemary and optionally a dash of Tabasco, and serve.