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Olive all’Ascolana (Deep-Fried Stuffed Olives)

Olives like you’ve never known olives. Create a breaded fried appetizer with your favorite Mediterranean snack. Stuffed with savory meats and Parmesan, then fried to a golden crisp, these olives need a place at your next dinner party.

Stuffed olives with meat and cheese fried on parchment paper
  • prep time

    30min

  • cook time

    35min

  • total time

    125min

  • serving size

    8-10

  • category title Appetizer

  • cuisine type Italian

  • level Simple

recipe by : Delallo

Ingredients

Directions

  • In a large saucepan over medium heat, melt the oil and butter. Add the onion, carrot and celery and cook for 8-10 minutes. Add the mortadella, beef and chicken. Stir gently for about 5 minutes.
  • Add the wine, nutmeg and salt and pepper. Continue to cook, stirring gently, for another 10 minutes, or until the liquid is reduced slightly. Transfer the mixture to a food processor and pulse until smooth and fine like a paste.
  • Add the egg yolk and cheese. Pulse again until the mixture becomes solid and compact. Place in the refrigerator to chill for a ½ an hour up to 2 days.
  • Using a butter knife, prepare the olives by slicing them down the middle vertically, leaving a bit at the bottom connected.
  • To fill the olives, use a ½ teaspoon sized portion of the filling and roll into an oval shape. Open the olive like a book and insert the filling mixture, then press the two sides back together to re-form the olive. When the olives are ready, they can be refrigerated until ready to fry.
  • In a small bowl, beat the egg with a pinch of salt. Place the flour and the breadcrumbs in 2 separate small mixing bowls.
  • For each stuffed olive, dip in flour lightly, shaking off the excess. Next, dip olive in the egg. Then, roll olive in breadcrumbs to coat. Roll the breaded olive between the palms of your hands to give it a nice round shape. As you go, set the olives out to dry a bit.
  • Once olives are breaded, fill a saucepan with 2-3 inches of oil. Set heat at medium-high. Once oil is hot, fry olives in batches, placing in the oil until they are golden brown. Turn olives frequently to cook evenly. Transfer to a paper-towel-lined plate or baking rack to drain.
  • Serve the olives warm or at room temperature.

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Keywords:

olive ascolana , oliva ascolana , olive all ascolana , stuffed olives recipe , fried olives stuffed with meat , italian appetizer recipe

Olive all’Ascolana (Deep-Fried Stuffed Olives)

Olives like you’ve never known olives. Create a breaded fried appetizer with your favorite Mediterranean snack. Stuffed with savory meats and Parmesan, then fried to a golden crisp, these olives need a place at your next dinner party.