Olive Ascolane

Olive Ascolane

22 Jun, 2021

By Nat D’Ignazio

Ingredients

  • 1 kilo green pitted olives (drained and rinsed brine-cured)
  • Use equal portion of combination of beef, pork and chicken pre-cooked in typical pre-salsa dry sauce or simply use equal portions of left-over roasts for example 1 kg or less depending on quantity required
  • 1/2 teaspoon fine sea salt
  • 2 egg yolks (lightly beaten)
  • 1 cup Parmigiano Reggiano (freshly grated)
  • Freshly grated zest of 1/2 lemon
  • Pinch nutmeg
  • Pinch black pepper
  • 1 1/2 cups all-purpose flour
  • 2 eggs (lightly beaten)
  • 2 1/2 cups bread crumbs (fine)
  • 2 to 3 cups frying oil (peanut or other high-smoke point oil)

Steps to Make It

  1. Using a sharp paring knife, carefully partially slice half of the flesh of each olive while remaining whole to enable the olive to be stuffed.
  2. Place equal combination of beef, pork and chicken roasts mixture in a meat grinder or food processor, then transfer to a large mixing bowl.
  3. Add the egg yolks, Parmigiano, lemon zest, nutmeg, and pepper to the mixing bowl. Stir to combine all ingredients well.
  4. Take small pinches of the filling and stuff each olive, reforming it to its original olive shape, pressing slightly so that the filling holds the olive together
  5. Roll each stuffed olive in the flour, dip in the beaten egg, and then roll in the breadcrumbs. The stuffed olives should be only slightly larger than their original size. Don’t overstuff, or they won’t hold together. At this point, you can either fry the olives immediately or store them in the refrigerator or freezer until you’re ready to fry them.
  6. Heat the frying oil in a large heavy-bottomed, high-sided pot until hot, but not smoking, and fry the breaded olives in batches; do not try to fry too many olives at a time, or it will lower the temperature of the cooking oil and they will not brown evenly or cook properly.
  7. When olives are evenly golden brown, remove from the frying oil using a perforated metal spoon or mesh skimmer. Drain briefly on a paper towel-lined platter or tray and serve while still hot, with lemon wedges.