To start our series of Recipes together with our Aperitivo all’Italiana every Monday, Wednesday and Friday at Il Faro Bed&Breakfast and Italian Restaurant Hanoi, we have chosen a very traditional Italian delicacy.
Olive all’Ascolana are delicious stuffed and deep fried olives typical of Ascoli, a city in Le Marche region
Ingredients for 10:
Olive oil for deep frying
Flour to coat
2 eggs beaten
Dried breadcrumbs to coat
3 tablespoons of olive oil
50g of butter
100g of lean pork, finely minced
100g of lean veal, finely minced
50g of boneless chicken, minced
salt and pepper
3 tablespoons of dry Marsala or sherry
1 small black truffle, diced
few drops of truffle oil
30g of Parma ham, finely chopped
3 tablespoons of finely chopped parley
2 teaspoons of freshly grated nutmeg
Finely grated zest of 1 lemon
50g of Parmesan cheese, freshly grated
A little milk if needed.
To make the filling, heat the olive oil and butter in a pan. Add the minced meats and fry, stirring, for 5-6 minutes until well browned. Season with salt and pepper, add the Marsala or sherry and let bubble to reduce down. Take off the heat and cool, then transfer to a large mixing bowl .
Add the truffle and truffle oil, the ham, parsley, nutmeg and lemon zest. Then mix, adding the egg and grated cheese. The mixture should be firm enough to use as a stuffing but not too dry; soften with a drop of milk if necessary. Taste for seasoning.
Starting from the top, cut each olive in a spiral fashion to reach and lose the stone inside, keeping the spiral intact. Take a little of the filling and enclose it in the olive spiral, pressing a little to regain the original shape.
Finish and cook the olives a few at a time. Heat the olive oil for deep-frying in a suitable pan. Dip the olives in a little flour, then into the beaten egg, and then roll them in the breadcrumbs. Deep fry 2-3 minutes until brown, then drain on kitchen paper.
Serve hot as an antipasto, with little lemon wedges if you like.