Olive ascolane, who doesn't like them? One leads to another, delicious, festive, delicious, appetizing, unique and always present on the table set for friends!
artisanal olives with ascolana called Olive allascolana in Ascoli marche region 1315358854 2126x1415

3 kg of pickled giant green olives

100 g veal

100 g pork meat

100 g chicken breast

extra virgin olive oil

fine salt, black pepper

1 glass of dry white wine

50g of raw ham

100 g grated parmesan cheese

400 g of breadcrumbs

4 eggs

300 g flour


2 l of frying oil (preferably peanut oil)

Gently pit the olives; with a smooth-bladed kitchen knife, spirally incise the olives starting from the stem, so as to free the stone. Grind the three types of meat and brown them over moderate heat in a couple of tablespoons of extra-virgin olive oil. Adjust the salt and pepper, then add a little wine, letting it simmer. Put the meat in a large bowl, add the finely chopped ham, grated grana cheese, and 3 tablespoons of breadcrumbs, a pinch of nutmeg and 2 eggs.

Mix until the mixture is smooth and consistent.

Fill the olives with the mixture and give them their shape, then flour them, dip them in the other 2 eggs and finally dip them in the breadcrumbs, making sure that the breadcrumbs adhere evenly.

Proceed by frying them in hot oil. Once golden, place them on paper towels, salt them and serve them hot!

Good appetite!

preparing ascolane olives 1303134855 1416x2125