Olive all'ascolana

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.