Stuffed Olives, Ascoli Style - {Olive All'Ascolana}

By á-174942

Ingredients

• 1 tablespoon olive oil
• 1/4 pound skirt steak minced
• 1/4 pound cubed lean pork minced
• 1/4 pound boneless skinless chicken breast minced
• 1 1/2 teaspoons minced onion
• 1 1/2 teaspoons minced celery
• 1 1/2 teaspoons minced carrot
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon white wine
• Eggs
• 1 dash nutmeg
• 1 tablespoon grated Parmigiano Reggiano
• 2 pounds Ascolana or other large green olives
• 1/4 cup flour
• 1/4 cup bread crumbs
• 2 cups extra-virgin olive oil

Details

Servings 12

Preparation

Step 1

Heat oil in small skillet. Add steak, pork, chicken breast, onion, celery and carrot and season lightly with salt and pepper. Cook, stirring until meat is lightly browned, 5 to 8 minutes. Add wine and cook until dry, about 3 minutes.

Turn mixture into food processor and add 1/4 teaspoon salt, 1 tablespoon beaten egg, nutmeg and cheese. Pulse mixture until it forms mass, but do not puree. Cover and refrigerate.

Pit olives, keeping as whole as possible. Fill each olive with about 1/2 teaspoon filling. Put flour on 1 plate, beat 1 egg and put in bowl and put bread crumbs on another plate. Roll olives first in flour, then in beaten egg, then in bread crumbs.

Heat olive oil to 350 degrees in large, deep-sided skillet. Fry olives, 6 to 8 at a time, until light brown, about 3 minutes. Drain on paper towels and serve hot.

This recipe yields 12 servings.

Each serving: 166 calories; 1,771 mg sodium; 31 mg cholesterol; 14 grams fat; 5 grams carbohydrates; 7 grams protein; 0.98 gram fiber