Aperitif-Antipasti Recipes- Deep Fried Stuffed Ascolan Olives

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:

50 Olives

Olive oil for deep frying

Flour to coat

2 eggs beaten

Dried breadcrumbs to coat

Filling:

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.

Preparation:

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.

 

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