Stuffed olives in askolanski

name dishes you can guess that it belongs to the Italian cuisine and the cuisine of the region is to Ascoli Piceno.This is perhaps one of the most famous and popular dishes in the province of Marche.The composition of the ingredients can vary according to personal taste preferences.Remain unchanged only olives, meat, cheese ....

you need:

50-60 large pieces of green olives, pitted

For the filling:
100g lean pork
100 grams of lean beef
100g chicken
1 small onion, shallot
small carrot 3 tbsp.l.olive oil (vegetable)
3 tbsp.l.
butter 150 ml white wine
100 g grated Parmesan cheese 1 tbsp
.l.chopped parsley 1 egg

ground black pepper, salt,
pinch of nutmeg (to taste)

For breading:
100-150 g bread crumbs 2 eggs

2-3 Art.l.flour


Finely chop the onions and carrots.Preheat a frying pan with a thick bottom, add vegetable oil and butter.Fry vegetables.Add the meat, cut into small cubes and fry over high heat for 4-5 minutes.Add wine, reduce heat slightly and continue to cook until the wine has evaporated completely.

Put the stuffing in a blender, add the cheese, parsley, egg, salt, nutmeg, black pepper and grind until smooth.

With culinary syringe (pastry bag) to stuff olives with the resulting mixture.

In a small deep bowl lightly beat eggs.Obkatat olives in flour, dip in beaten eggs, sprinkle with breadcrumbs, dip again into the beaten egg and sprinkle thickly breaded.Give shape, slightly pressing his hands each olive.

Pour into a deep frying pan vegetable oil, heated to 190 degrees C. Fry until golden brown olives.Remove pickled olives from oil and put it on a paper towel.


In order to prepare this dish is not necessary to fly to Italy for olives.It will suit large Greek or Spanish olives.

To save time, you can replace the natural meat mixed meat from chicken, pork and beef.

To breaded olives preserved oval shape, you need to put them in the freezer for 15-20 minutes, then fry in deep fat.

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