Olive Ascolane (Fried Olives Stuffed with Meat)

Monica Larner

Wine Recommendation: In terms of wine pairing ideas, Mionetto’s Il Prosecco and Adami’s Garbèl Prosecco both have the cheerful effervescence and natural acidity to enliven the taste of olive oil in fried foods. These wines also have the delicate fragrances needed to enhance the complex flavors inside the olive’s stuffing.

Ingredients
  • 5 ounces ground pork
  • 5 ounces ground veal
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 1 cup dry white wine
  • 3 ounces prosciutto crudo, cut into
  • small squares
  • 3 ounces grated pecorino cheese
  • 3 ounces grated Parmesan cheese
  • 1 cup breadcrumbs, divided
  • 1 teaspoon freshly grated nutmeg
  • 4 eggs, divided
  • 1 tomato, chopped
  • 2 pounds large green olives whole
  • with pit removed
  • 2 cups of olive oil for frying
Directions

Cook the ground pork and veal in a large skillet with the olive oil, salt, pepper and white wine. Once the wine has evaporated, cover the meat and set aside to cool. Add the meat to a large food processor with the prosciutto crudo, pecorino, Parmesan, about 2 tablespoons of the breadcrumbs, nutmeg, 2 eggs and chopped tomato. Blend well until you achieve a paste. Stuff the de-pitted green olives with the meat mixture. Roll each olive in beaten egg (using the 2 remaining eggs) then once moist, roll each olive in breadcrumbs to cover its full surface area. Fill a large skillet with olive oil (about two fingers up the side of the skillet) and fry the olives until crisp and golden in color. Serve hot.

Published on July 8, 2010
About the Author
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