Recipe

Olive Allascolana - Stuffed Olives Ascolana Style Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 6 months ago 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 b... More Prep:50m Cook:40m Servings:4	Jencathen
	stuffed olives ascolana italian pork veal

Does this look good? Yeah! / Nope

Fans

trigger

jimrug1

mystic_riv

mamalou

fuzzy

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)

4 ounces (100 g) fresh mild pork sausage

4 ounces (100 g) ground veal

1/2 cup meat broth (bullion is fine)

2 ounces (50 g) diced cured lard (buy this from a delicatessen, or use pancetta or prosciutto fat)

10 ounces (250 g) fine bread crumbs (this will likely be about 2 1/2 cups)

1/2 cup dry white wine

1 cup (50 g) freshly grated Parmigiano (see note)

2 eggs

2 tablespoons flour

2 tablespoons unsalted butter

1 tablespoon minced parsley

A pinch of freshly ground nutmeg

Oil for frying

Directions

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.

Recent Gawkers

californ

merlin

toml

jlv1023

mishi

lafluers

biccy

mamalou

mystic_r

carmenpe

moroccan

lunasea

Not quite what you're looking for? See more Appetizers / Beef And Meat

Or see more just like this

Comments

jimrug1 1 year, 6 months ago said:
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

jencathen 1 year, 6 months ago said:
They are quite doable and the more times I make these the better they turn out as technique improves. I hope you enjoy!

trigger 1 year, 5 months ago said:
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