Photograph of the finished Olive all'ascolana

Italy · Ô liu nhồi thịt chiên giòn kiểu Ascoli

Olive all'ascolana

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green olives Green olives 48
  • Photograph of Veal Veal 4.2 oz
  • Photograph of Pork Pork 2.8 oz
  • Photograph of Beef Beef 2.1 oz
  • Photograph of Onion Onion 0.6
  • Photograph of Carrot Carrot 0.4
  • Photograph of Celery Celery 0.4 sprigs
  • Photograph of White wine White wine ¼ cup
  • Photograph of Grated cheese Grated cheese 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nutmeg Nutmeg 0.8 g
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 6.3 oz
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Sauté diced onions, carrots, and celery, then add minced veal, pork, and beef and sear until cooked through.
  2. 2 Pour white wine over the meat, cover, and simmer over low heat for 30 minutes until the meat is tender. Let cool, then grind into a paste.
  3. 3 Mix the filling with grated cheese, one egg yolk, and nutmeg until it becomes a smooth paste.
  4. 4 Hollow out the olive pit in a spiral motion, stuff it with the olive oil, and then close the shell to its original olive shape.
  5. 5 Roll the olives in flour, beaten egg, and breadcrumbs, then deep-fry at 175 degrees for 3 minutes until golden brown and crispy.
  6. 6 Remove from the oil and place on paper towels to drain. Serve hot immediately.

With an appliance

  • Air fryer 1 hr 56 min

    Substitute step 5: thoroughly spray the breaded olives with oil, fry at 195 degrees for 9 minutes, flipping by shaking the basket at the 5th minute; do not stack so that the crust browns evenly.

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