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Recipe of the Week: Stuffed Olives Ascolane

By Staff | Oct 8, 2019

Chef Loretta Paganini

One of my favorite dishes in the town of Ascoli Piceno in the Marche region of Italy are these crispy stuffed olives served warm in paper cones. You can watch people line up at the counters of street vendors waiting for their turn to buy them and then leaving happily munching on them while strolling down the street. Easy to make and delicious enjoy them with a glass of wine. One of America’s favorite salads, the Caesar salad is a delicious blend of flavors. I like to serve it with Italian pickled white anchovies and fresh focaccia croutons. Serves eight. (Chef tip: Heat the oil to 350 degrees and only add a few olives at the time and cook until golden in color.)

1/2 pound ground meat, veal, pork, beef

1 teaspoon minced garlic

1 small onion, minced

2 tablespoons extra virgin olive oil

1/4 cup dry white wine

1/4 cup grated Parmigiano Reggiano Cheese

1/8 cup grated Pecorino Cheese

1/8 teaspoon grated nutmeg

2 large eggs

50 large pitted green olives

1 cup all-purpose flour

3 large eggs

1 cup fine season bread crumbs

1 cup extra virgin olive oil

Salt and pepper to taste

In a large frying pan saut the onion and garlic in olive oil until soft, add the ground meat and brown well. Add the wine and let it evaporate. Season with salt and pepper and remove from the heat.

Cool and process through a food processor until a fine texture is achieved. Add the eggs, parmesan, pecorino, nutmeg and adjust the seasoning.

Rinse the olives and fill each one with meat filling.

Dust the olives with flour, dip them in a beaten egg and then in bread crumbs. Deep fry them in olive oil until golden brown. Using a slotted spoon, transfer to paper towels to drain and serve.