Fried stuffed olive all'ascolana

Ingredients

• 48 pieces large green Ascolana del Piceno PDO olives in brine
• 180 g beef chuck
• 120 g boneless pork butt
• 100 g chicken breast
• 1 piece yellow onion
• 1 piece carrot
• 1 piece celery stalk
• 100 ml dry Italian white wine
• 2 tbsp extra-virgin olive oil
• 70 g grated Parmigiano Reggiano
• 4 pieces fresh eggs
• 1 piece untreated lemon
• 1 piece whole nutmeg
• 2 pieces cloves
• 140 g wheat flour
• 220 g white breadcrumbs
• 1.5 l peanut oil
• to taste fine salt
• to taste black peppercorns

Method

1. Drain the olives, rinse them briefly if their brine is very salty, then dry them thoroughly. Using a small paring knife, score each olive near the stem and turn the fruit against the blade to detach the flesh in a long continuous spiral around the pit. Set the intact spirals aside.
2. Peel the onion and carrot, then cut them and the celery into very small dice. Cut the beef, pork, and chicken into small even pieces without grinding them.
3. Heat the olive oil in a sauté pan. Gently sweat the onion, carrot, and celery without letting them brown. Add the beef and pork pieces, cook until lightly browned, then stir in the chicken.
4. Add the cloves, season moderately with salt, and pepper. Pour in the white wine and carefully scrape up the fond. Let cook over medium heat until the liquid has completely evaporated and the meats are tender. Remove the cloves, then let cool.
5. Pass the meats and vegetables through a meat grinder fitted with a medium plate. Alternatively, chop them using short pulses in a food processor to obtain a tight filling that is not reduced to a purée.
6. Mix the filling with the Parmigiano Reggiano, one egg, a little very finely grated lemon zest, and a few gratings of nutmeg. Briefly knead by hand until you obtain a cohesive, homogeneous mass. Carefully adjust the seasoning.
7. Take a small portion of the filling and shape it into an oval. Wrap an olive spiral around the filling, reconstituting the fruit. Press gently to seal the seams without crushing the olive. Repeat with all the olives.
8. Prepare three bowls with the flour, the remaining beaten eggs, and the breadcrumbs. Roll each stuffed olive successively in the flour, the egg, and then the breadcrumbs. Very lightly press the breadcrumbs to create a complete and even coating.
9. Let the breaded olives rest in the refrigerator so the coating firms up and adheres properly.
10. Heat the peanut oil in a deep pot. Fry the olives in small batches so as not to drop the oil temperature. Gently stir them during cooking to ensure even browning.
11. Remove the olives when they are deeply golden and crispy. Drain them immediately on a wire rack or paper towels, then serve very hot, without sauce.

Nutrition

Per serving

Energy

706.3 kcal

Protein

29.58 g

Carbohydrate

48.74 g

Fat

42.34 g

Fibre

4.65 g

Calcium

34.74 mg

Iron

0.67 mg

Magnesium

21.46 mg