Serves 5-10 • 10 Minutes • Easy
Olive Ascolane is an Italian starter from Ascoli Piceno, Italy made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices. This recipe makes about 50 stuffed olives.
1.5 lb of Pork
1.5 lb of Chicken Breast
1/2 cup Borrelli Sliced Green Olives, diced
2/3 cup Borrelli Parmesan Cheese
1 Lemon Rind, Grated
1 tsp Nutmeg
1 tsp Cinnamon
1/2 tsp Allspice
Salt to Taste
2 Eggs, Beaten
Cook the pork and chicken breast in the tomato puree.
Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat processor.
Add the remaining filling ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour.
Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball.
Flour each ball, dip in beaten egg, then dip in bread crumbs.
Arrange olive balls on a tray.
Fry them quickly in about 1/2 inch of the canola & extra virgin blend until golden brown.
Drain and serve.
Recipe (altered) from wikibooks