Name: Olive All’ascolana (Stuffed Deep-Fried Giant Olives)
Yield: Serves 6
Cuisine: Italian
Ingredients: 15 ml/1 tbsp tomato paste, diluted in 15 ml/1 tbsp cold water; 115 g/4 oz/½ cupminced/ground beef; 3 chicken livers, trimmed and chopped; 45 ml/3 tbsp fresh white breadcrumbs; 150 g/5 oz/⅔ cup minced/ground pork; 60 giant green olives, preserved in brine; 60 ml/4 tbsp extra virgin olive oil; 115 g/4 oz pork fat; vegetable oil, for deep-frying; 45-60 ml/3-4 tbsp fine dry breadcrumbs; sea salt and ground black pepper; lemon wedges, to serve; 2eggs beaten with 15 ml/1 tbsp milk; pinch freshly grated nutmeg; 75 ml/5 tbsp plain/all-purpose flour; 50 g/2 oz/⅔ cup freshly grated Parmesan cheese; 1egg, beaten; 45 ml/3 tbsp beef stock

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

These stuffed olives are one of Le Marche’s most famous and traditional recipes. They are usually served either as part of an antipasto or alongside a meat recipe as a delicious side dish. They are best served just warm, but are also good cold. The key to this recipe is to find olives that are large enough to stuff successfully without them splitting. The recipe is named after the town of Ascoli Piceno, which is surrounded on three sides by the mountains of two vast national parks: Parco Na