Stuffed Ascoli Olives

Method

1. In a pan, heat 2 tablespoons of extra virgin olive oil and sauté a mixture of finely chopped celery, carrot and onion over medium-low heat until translucent and cooked.
2. After 5 minutes, add 2 cloves.
3. After 10 minutes, add 400 g of minced meat (beef and pork mix). Season with salt and pepper.
4. Add half a glass of red wine, cover and cook on low heat for 40-45 minutes, until the meat is tender and the liquid is absorbed.
5. Meanwhile, prepare the olives: take large green olives, remove the pit by cutting around it as if peeling an orange, keeping the olive intact.
6. Once the meat is cooked, blend it together with the vegetables using a mixer or meat grinder until a smooth paste forms.
7. Place the mixture in a colander to drain excess liquid and let it cool completely.
8. Once cooled, add a generous amount of grated Parmesan cheese and 1 teaspoon of nutmeg. Mix well. (The chef does not use eggs or breadcrumbs in the filling.)
9. Take a small ball of the filling and insert it into a deboned olive, then close the olive around the filling, shaping it back into an olive. Repeat with remaining olives. If an olive breaks, use the filling as glue to hold it together.
10. Coat the stuffed olives in flour by tossing them in a tray with flour.
11. Dip each olive in beaten egg, then coat with breadcrumbs, pressing gently to adhere.
12. Heat seed oil to 160°C (320°F). Fry the olives in small batches for about 2 minutes until golden and crispy. Do not overcrowd the pan to keep the frying light and dry.
13. Serve immediately as an appetizer or aperitif.