Meat Stuffed Olives Ascoli Style Recipe

Meat Stuffed Olives Ascoli Style Recipe - This dish Originated in the ascoli region of Italy and is a true olive lover’s delight. Any variety of large, mild green olives may be used for this dish.

Meat Stuffed Olives Ascoli Style Recipe

Ingredients :

• 1 tbsp. Extra-virgin olive oil
• 2 tbsp. finely chopped, peeled yellow onion
• 3 oz. ground chicken
• 2 oz. lean ground veal
• Salt and freshly ground black pepper
• 1 tbsp. sweet marsala
• ¼  tsp. Tomato paste
• ½ tsp. finely grated lemon zest
•  1 egg white, lightly beaten
• 1 tsp. finely chopped fresh parsley
• Prince freshly grated nutmeg
• 30 large mild green olives, such as bella dl cerignola
• 3 egg, well beaten
• 2 cups dried bread crumbs

Directions : 

1. Heat olive oil in a medium skillet over medium heat. Add onions and cook until just browned, about 2 minutes. Add chicken and veal, season to taste with salt and Pepper, and cook, breaking up meat with a fork, for 2-3Minutes.
2. Add Sweet marsala, cover, and cook until  liquid evaporates, about 3 minutes, Stir In tomato paste and 2 tsp. Water, cover and cook for 3-4 Minutes. Set aside to cool.
3. Finely mince meat mixture, transfer to a bowl, and add lemon zest, egg white, parsley, and nutmeg. Mix well. Adjust seasonings. Set Filling aside.
4. Using a small, sharp knife, pit olives by paring away flesh as you would peel a thick-skinned orange, in one long, continuous curl from end to end, discarding pits. Stuff each olive with about 1 tsp. Of the meat filling, gently squeezing olive flesh around filling to seal and re-form olive  shape, then set aside.
5. Pour vegetable oil into a depth of ½ and heat over medium heat until hot but not smoking. Meanwhile, dip 1 olive at a time into beaten eggs to coat, then dredge in bread crumbs. Fry olives in batches, turning once, Until golden brown, about 1 minute. Transfer olives with a slotted spoon to paper towels to drain. Serve hot.

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