Olive all'Ascolana (Deep Fried Ascoli Olives)

Olive all'Ascolana
Ingredients for 4 people: 
  • 1 kg of tender Oliva Ascolana del Piceno DOP in brine
  • 100 g of chicken breast
  • 100 g of beef
  • 100 g of pork meat
  • 80 g of Parmigiano Reggiano
  • 30 g of chopped soft inner part of bread
  • 1 carrot
  • 1 stalk of celery
  • 1/2 onion
  • 250 ml of white wine
  • 3 eggs
  • 1/2 lemon zest
  • 200 g of flour
  • 200 g of bread crumbs
  • 0.5 l of olive oil
  • 1 tablespoon of extra-vigin olive oil
  • nutmeg
  • salt

A classic - maybe the best - Italian fried dish, which spread all over the country from Central Italy (Ascoli Piceno, Marche).

Preparation steps: 
  • Finely chop onion, carrot and celery.
  • Cut all the meat in small cubes.
  • Pour a tablespoon of extra-virgin olive oil in a pan.
  • Put the pan on low heat for 3 minutes
  • Add the chopped onion, carrot and celery and cook on medium heat for 5 minutes.
  • Add the meat and cook for 10 minutes.
  • Cook for 10 minutes.
  • Pour the white wine in.
  • Cook on low heat foe 30 minutes.
  • Pit the olives eith a single helix-shaped cut.
  • Finely chop the meat with the mixer.
  • Put in in a bowl.
  • Add soft bread, 1 egg, Parmigiano Reggiano, nutmeg and lemon zest.
  • Mix all the ingredients.
  • Fill the olives with the meat mix.
  • Pop 2 eggs open and whisk them in a bowl.
  • Pour the flour in another bowl.
  • Pour the bread crumbs in a third bowl.
  • Sink each olive first in the flour, then in the whisked eggs and finally in the bread crumbs.
  • Put the olive oil in a deep pan.
  • Put the pan on medium heat and wait until the oil is hot.
  • Pour the stuffed olives in.
  • Deep fry them until they reach a golden color.
  • Drain them and serve hot.