Olive allAscolana - Stuffed Olives Ascolana Style
From jencathen 15 years ago
- 40 minutes to make
- Serves 4
This recipe is from De Agostini's La Mia Cucina; the authors warn not to overstuff the olives lest the stuffing expand as it cooks and split the olives, and also warn that the oil should be hot but not smoking, lest the outsides of the olives burn before the stuffing is done. Read more I ate these it Italy all the time. They are so great. Apparently, this recipe originates in the 1600's. I guess if it isn't broke don't fix it, eh? Enjoy! See less
Ingredients
- A pound (400 g) of very large mild olives, packed in brine (if you buy them pitted you won't have to do it yourself) shopping list
- 4 ounces (100 g) fresh mild pork sausage shopping list
- 4 ounces (100 g) ground veal shopping list
- 1/2 cup meat broth (bullion is fine) shopping list
- 2 ounces (50 g) diced cured lard (buy this from a delicatessen, or use pancetta or prosciutto fat) shopping list
- 10 ounces (250 g) fine bread crumbs (this will likely be about 2 1/2 cups) shopping list
- 1/2 cup dry white wine shopping list
- 1 cup (50 g) freshly grated parmigiano (see note) shopping list
- 2 eggs shopping list
- 2 tablespoons flour shopping list
- 2 tablespoons unsalted butter shopping list
- 1 tablespoon minced parsley shopping list
- A pinch of freshly ground nutmeg shopping list
- oil for frying shopping list
How to make it
- Finely dice the veal, crumble the sausage, and sauté them in the butter. When they have browned, sprinkle the wine over them, let it evaporate, stir in the diced lard, and continue sautéing gently for 5-10 minutes (you want the meat to brown but not burn). Stir in the broth and simmer for five minutes, then remove the meats to a bowl with a slotted spoon, leaving the drippings in the pot.
- Stir two heaping tablespoons of the bread crumbs into the drippings. Grind the meat mixture and combine it with the breadcrumbs you stirred into the drippings, then lightly beat one of the eggs and work it into the filling too, with the parsley, grated cheese, and nutmeg. Check seasoning and let the filling rest for a half hour.
- Pit the olives if they weren't already pitted, and fill them. The easiest way to do this is to put the filling in a pastry bag or syringe of the kind used for frosting, with a fairly fine nozzle, and squirt the filling into the holes.
- Lightly beat the remaining egg. Roll the filled olives in flour, then in the egg, and then in the bread crumbs. Fry them in abundant oil for 15-20 minutes, drain them well, and serve them.
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The Rating
Reviewed by 5 people-
These sound like a real treat. I remember reading a recipe for this and thinking how good they sound but it sounded so ..... complicated. You wrote the recipe in a way that seems quite
do-able. Great Job ........ Jim
jimrug1
in Peoria loved it
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Great recipe Jen and thank you for sharing.
I know what you mean about over stuffing, anytime you have cheese and bread crumbs with eggs in a stuffing you have to be careful as you mentioned it will expand.
Michael
trigger
in loved it
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I would have to be careful that this recipe didn't make ME expand. Love it jen! ^5
mystic_river1
in Bradenton loved it
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