Olive All’ascolana

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Olive All’ascolana

Olive All’ascolana

Ingredients – For 25-30 Olives

For the Stuffing

For the Coating

Method

First of all, chop the vegetables and brown them with a little extra virgin olive oil, add the three types of meat and cook slowly over low heat, blending with the white wine. Add, salt and pepper to taste.

Rinse the olives under running water, in this way, they will lose the excess salt.

Pitted all the olives with the appropriate tool, to leave them whole. With a kitchen knife with a smooth blade, cut the olive in a spiral without breaking it starting from the stalk, you must obtain a spiral.

When the meat mixture is cooked and warm, blend it in a mixer and add, nutmeg, lemon zest, Parmesan and eggs. Then form balls the size of a hazelnut.

Arrange the filling inside every single olive and close the olives.

Coat the olives first in the flour, then in the beaten egg and finally in the breadcrumbs. Fry the olives in a saucepan until they are crisp and place them gradually on a plate with kitchen paper, to drain the excess oil. Serve the stuffed olives still hot.

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