Entree: Italy – Marche – Olive Ascolane (Large green olives stuffed with a cooked seasoned meat filling, breaded and deep-fried)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 4 min

Additional 50 min

Total 1 hr 35 min

Ingredients

- 24 large green olives, pitted (Manzanilla or Castelluccio-style), about 10–12 oz (280–340 g) total
- 6 oz (170 g) ground pork
- 6 oz (170 g) ground beef or veal
- 2 oz (60 g) diced cooked prosciutto or mortadella
- 1/4 cup (25 g) grated Parmigiano-Reggiano
- 1 small shallot, minced
- 1 small carrot, finely minced, about 1 oz (30 g)
- 1 small celery stalk, finely minced, about 1 oz (30 g)
- 1 tbsp (15 ml) olive oil for sautéing
- 1/4 cup (60 ml) dry white wine
- 1/3 cup (40 g) fresh breadcrumbs, plus more for coating
- 1 large egg, beaten (for filling)
- Salt 1/2 tsp (2.5 ml) and freshly ground black pepper 1/4 tsp (1.25 ml), to taste
- For breading: 1/2 cup (60 g) all-purpose flour; 2 large eggs beaten; 1 1/2 cups (150 g) fine breadcrumbs
- Vegetable oil for deep-frying, about 4 cups (950 ml) or enough for 2–3 inches (5–7.5 cm) depth
- Lemon wedges for serving (optional)

Instructions

1. Make the filling: heat 1 tbsp (15 ml) olive oil in a small skillet over medium heat; sauté shallot, carrot, and celery until softened, about 4 minutes.
2. Add ground pork and ground beef (or veal) to the skillet, breaking up meat; cook until browned. Pour in white wine and reduce until almost evaporated.
3. Stir in diced prosciutto or mortadella and cook briefly. Remove from heat, let cool slightly, then mix in 1/3 cup (40 g) fresh breadcrumbs, grated Parmigiano-Reggiano, beaten egg, salt, and pepper until a cohesive, slightly firm paste forms. Chill 15–20 minutes if needed to firm up.
4. Prepare olives: if not already pitted, carefully remove pits leaving whole olive shapes. Stuff each olive with about 1 tsp (5–6 g) of the meat mixture, molding to enclose the filling and restore an oval shape.
5. Bread the olives: set up a dredging station with flour, beaten eggs, and breadcrumbs. Roll each stuffed olive in flour, dip in egg, then coat thoroughly in breadcrumbs. For an extra-crisp crust, double-coat by repeating egg and breadcrumb steps.
6. Chill the breaded olives on a tray for 20–30 minutes to firm the coating.
7. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry olives in batches without overcrowding until golden brown, about 3–4 minutes, turning as needed. Drain on paper towels.
8. Serve Olive Ascolane hot with lemon wedges if desired. They are traditionally enjoyed warm as a hearty, savory course.