Olive All’ascolana

Name: Olive All’ascolana (Meat-Stuffed Deep-Fried Olives)
Yield: Makes about 100 olives
Cuisine: Italy
Ingredients: 2 eggs; 1 small onion, chopped; ¾ pound ground lean pork; 2 cups fine dried bread crumbs; 2 tablespoons olive oil; ¼ pound ground chicken; Freshly grated nutmeg; 1 cup (all-purpose) flour; ¼ pound ground lean beef or veal; 100 large, tender green olives, pitted; 1¼ cups grated Parmesan cheese; Olive oil for deep-frying; 2 celery stalks, chopped; 2 carrots, peeled and chopped; ½ cup dry white wine

Meat-Stuffed Deep-Fried Olives

Preparation info

Makes about
100
olives

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Ascoli, in the region of the Marches, is known for its tender giant green olives. Sommelier Nazareno Migliori and his wife, Marinella, who run the Enoteca Migliori in Ascoli Piceno, grow and process their own olives and cure their own prosciutto. Along with a fine selection of wines, they also offer a full menu. One of their specialties is an elaborate fritto misto all’ascolana, which includes baby lamb chops, artichokes, zucchini, mushrooms, and these famo

Ingredients

Europe
Italy
Starter
Mediterranean
Gluten-free
Spicy

Ingredients

Method