Olive Farcite all’Ascolana

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

Deep-Fried Stuffed Olives

Preparation info

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

50 Ascoli olives
olive oil, for deep-frying
plain white flour, for coating
2 eggs, beaten

Europe
Italy
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. Take off the heat and cool, then transfer to a food processor.

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