Full of flavor and aroma, Ascoli-style olives are one of the most traditional dishes from the Marche region on the central eastern coast of Italy.
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INGREDIENTS |
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Green olives from Ascoli |
30 |
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Beef |
80 |
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g |
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Pork |
80 |
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g |
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Chicken breast |
80 |
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g |
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Bacon |
80 |
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g |
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Grated Parmigiano Reggiano cheese |
30 |
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g |
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Eggs |
3 |
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Bread crumbs |
30 |
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g |
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soft part of bread |
1 |
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slice |
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Milk |
to taste |
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Flour |
as required |
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White wine |
1/2 |
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glass |
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Small onion |
1/2 |
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Nutmeg |
to taste |
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Salt |
to taste |
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Pepper |
to taste |
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Extra-virgin olive oil |
3 |
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tablespoons |
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Frying oil |
as required |
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PREPARATION |
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| 1. |
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Wash and pit the olives, making sure you don't break them. Remove the crust from the slice of bread and moisten the remaining soft part with milk, then squeeze it and leave to the side. Cut the onion into round slices and the bacon into fine strips; also chop all the different kinds of meat into fairly small pieces. Pour a couple of tablespoons of olive oil into a frying pan and brown the bacon together with the onion. Once this has been done, add the other kinds of meat, salt, pepper and leave to cook for several minutes over a lively flame, stirring all the while. Add ˝ glass of white wine; once all the wine has evaporated, continue cooking over a low flame until done, stirring from time to time. Let the meat cool and then chop it finely. |
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| 2. |
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In a bowl mix the finely chopped meat with a little of the cooking juices and then add 2 eggs, the grated Parmigiano Reggiano, the soft part of the bread well-squeezed and a pinch of nutmeg; add salt and pepper to taste and mix again until the ingredients are well blended. With the resulting mix stuff the olives, endeavoring to return them to their original natural shape. Beat the remaining egg and dip the olives in it and then dust them with flour before rolling them in the bread crumbs. |
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Heat some oil in a frying pan. When it's good and hot, add the olives a few at a time and fry them. When they are a nice golden brown, remove them and let them drain on an absorbent paper towel. Serve piping hot. |
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CHEF'S NOTE |
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In order to pit the olives, we recommend using a spiral cut; that way, once they have been stuffed they will be easier to close back up. |
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For this appetizing menu, brimming with hearty, rustic flavors, we recommend a wine with a pleasant bouquet, sharper flavor and full body, like a fine Rosso Conero. |
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