Cookbook:Olive Ascolane (Stuffed Fried Olives)

Olive Ascolane (Stuffed Fried Olives)
Yield50 stuffed olives

Cookbook | Ingredients | Recipes

Olive ascolane is an Italian starter from Ascoli Piceno made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices. This recipe was contributed to by Phil and Jackie Cicconi.

Ingredients edit

Filling edit

Base edit

Breading and frying edit

Procedure edit

  1. Cook the pork and chicken breast in your favorite tomato gravy recipe.
  2. Remove cooked, cooled meats from the sauce and grind them using a meat grinder or food processor.
  3. 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.
  4. 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.
  5. Flour each ball, dip in beaten egg, then dip in bread crumbs.
  6. Arrange olive balls on a tray.[note 2] Fry them quickly in about ½ inch of canola oil until golden brown.[note 3]
  7. Drain and serve.

Notes, tips, and variations edit

  1. Have an extra jar of olives on hand in case you are left with extra filling.
  2. Stuffed olives can be frozen unfried at this time. Allow frozen olive balls to completely defrost before frying.
  3. It is not important to cook them through because the meat has been cooked already.