Ascolane Olives
Ingredients
- 500 gGreen olive (large, Ascolana type)
- 100 gBeef rib roast (ground)
- 100 gGround pork (fresh)
- 50 gGround chicken (fresh)
- 50 gParmesan cheese (grated)
- 3 pcEgg (fresh)
- 1 pcOnion (finely chopped)
- 1 pcCarrot (finely diced)
- 1 pcApium graveolens (finely diced)
- 50 mlDry white wine
- 100 gWheat flour
- 150 gBreadcrumbs
- 1 pinchNutmeg
- 1 pcCitrus limon (L.) Burm. f. (for zest)
- 1,000 mlPeanut oil (for frying)
- 500 gAscolana Tenera Olives (fresh and fleshy)
Method
A golden, crunchy crust that gives way to a fleshy olive and a smooth roasted meat filling. The olive's slight bitterness perfectly balances the richness of the fry.
- 1
In a sauté pan, brown the beef, pork, and chicken with the finely diced onion, carrot, and celery. The meat must be well seared to develop the juices.
- 2
Deglaze with the dry white wine. Scrape the bottom of the pan with a spatula and let it reduce completely to concentrate the flavors.
- 3
Pass the cooked meats through a fine grinder. Mix with parmesan, one egg, nutmeg, and lemon zest. The stuffing should be supple and homogeneous.
- 4
Using a small paring knife, cut the flesh of the Ascolana Tenera olive in a spiral around the pit, without breaking it, as if peeling a fruit. Remove the pit.
- 5
Place a small ball of stuffing in the center of the flesh spiral and close the Ascolana Tenera olive to restore its original shape between your palms.
- 6
Dredge each Ascolana Tenera olive in flour, then in the two remaining beaten eggs, and finally in the breadcrumbs. Repeat the process for a sturdier crust.
- 7
Plunge the Ascolana Tenera olives into the peanut oil at 180°C. When the breading is golden and crispy, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not break the olive spiral; it's what holds the filling in place.
- The oil must be a constant 180°C: too cold, the olive absorbs the fat; too hot, the breading burns before the filling heats up.
How long does this dish keep?
Consume immediately. You can freeze the olives once breaded but before frying.
