Olive Oarcite all’Ascolana

Name: Olive Oarcite all’Ascolana (Deep-fried stuffed olives)
Cuisine: Italian
Ingredients: 100 g lean veal, finely minced; 100 g lean pork, finely minced; salt and pepper; 50 g boneless chicken, minced; 3 tbsp dry Marsala or sherry; salt and pepper; 1 small black truffle, diced; 3 tbsp dry Marsala or sherry; 30 g Parma ham, finely chopped; few drops of truffle oil; ½ tsp freshly grated nutmeg; 3 tbsp finely chopped parsley; 1 egg, beaten; finely grated zest of 1 lemon; a little milk (if needed); 50 g Parmesan, freshly grated; olive oil for deep-frying flour to coat; 2 eggs, beaten; 50 Ascoli olives; olive oil for deep-frying flour to coat; 3 tbsp olive oil; 50 g butter; dried breadcrumbs to coat Filling; dried breadcrumbs to coat Filling

Deep-fried stuffed olives

Preparation info

Makes
50

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

There are many variations of this recipe from Ascoli, but this is the original version.

Ingredients

50 Ascoli olives
olive oil for deep-frying flour to coat
2 eggs, beaten
dried breadcrumbs

Europe
Italy
Ascoli
Marche
Starter
Mediterranean

Method

To make the filling, heat the olive oil and butter in a pan. Add the minced meats and fry, stirring, for 5–6 minutes until well browned. Season with salt and pepper, add the Marsala or sherry and let bubble to reduce down. Take off the heat and cool, then transfer to a food processor.

Add the truffle and truffle oil, the ham, parsley, nutmeg and lemon zest. Process briefly to mix, then