Olive Ascolane

Name: Olive Ascolane (Stuffed Olives)
Yield: Makes 48-50
Cuisine: Italian
Ingredients: 1 glass of dry white wine; grated zest of ½ lemon; 300 g (10½ oz) minced beef; 300 g (10½ oz) minced pork; 55 g (1¾ oz) butter; 48-50 very large green olives (preferably ascolane olives); 5 eggs; 2 tbsp chopped flat-leaf parsley; 55 g (1¾ oz) parmesan cheese, grated; 55 g (1¾ oz) black truffle, cut into fine shavings (optional); 55 g (1¾ oz) mortadella, very finely chopped; 100 g (3½ oz) salami, very finely chopped; 1 tbsp tomato paste; olive oil for deep-frying; lemon juice, to serve (optional); flour for dusting; breadcrumbs for coating; salt and pepper; freshly grated nutmeg; 48-50 very large green olives (preferably ascolane olives); salt and pepper

Stuffed Olives

Preparation info

Makes
48-50

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Quite a lot of preparation is required for this dish but the result is extremely tasty and most useful for drinks parties or to serve as an antipasto.

Ingredients

55 g (1¾ oz) butter
300 g (10½

Europe
Italy
Starter
Mediterranean

Method

Heat the butter in a pan, then add the minced meat, lemon zest and some nutmeg, salt and pepper and fry for a few minutes. Stir in the white wine and tomato paste and cook gently for 30-40 minutes. Leave to cool and then stir in the salami, mortadella, the truffle if using, plus the Parmesan, parsley and 2 of the eggs. Put the mixture in a blender to obtain a fairly soft paste that still has a