Olive all'Ascolana

From Ascoli Piceno in Italy’s Marche region, olive all’Ascolana turn plump green olives into a festive bite. Each is stuffed with mixed ground meats and cheese, then double-breaded and fried until golden and crisp.

Serves 6 · 50 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 30 large green olives, pittedProduce
• 8 oz ground veal, pork, and chicken mixedMeat
• small amounts onion, carrot, celeryProduce
• 1/4 cup ParmigianoDairy
• 1+ for breading eggDairy
• pinch nutmegSpices
• 2 cups breadcrumbsPantry
• 1/2 cup flourPantry
• as needed oil for fryingPantry

Instructions

1. 1Cook minced soffritto and meats; cool; mix with cheese, egg, nutmeg.
2. 2Stuff olives carefully.
3. 3Flour, egg, breadcrumb (double coat for armor).
4. 4Fry until golden. Serve hot as antipasto.