Olive all'ascolana (Stuffed and Fried Ascolana Olives) Recipe
Olive all'ascolana is a traditional stuffed and fried olive snack from Ascoli-Piceno in Italy's Marche region.
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Instructions
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Pit olives by carefully cutting the flesh in a spiral from each pit, then set the olive spirals aside.
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Heat olive oil in a skillet, then saute diced onion, carrot, and celery until softened, about 6 to 8 minutes.
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Add white wine and cook for 1 minute, then incorporate diced meats and salt, cooking and stirring for 10 to 15 minutes until the meat is cooked.
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Puree the cooked mixture in a grinder or food processor and transfer it to a mixing bowl.
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Stir in egg yolks, Parmigiano, lemon zest, nutmeg, and pepper until all ingredients are well combined.
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Take small pinches of the filling, wrap an olive spiral around each, and press to reform the original olive shape.
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Roll each stuffed olive in flour, dip in beaten egg, then coat in breadcrumbs.
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Heat frying oil in a deep pot and fry the breaded olives in batches until evenly golden brown.
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Remove fried olives, drain on paper towels, and serve hot with lemon wedges.