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

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