Olive all'ascolana

Instructions

1. 1

   To prepare the olives all'ascolana, first soak the olives in water flavored with fresh fennel for 12 hours. Prepare the meat for the filling: cut the beef and pork into small pieces.

2. 2

   Also, cut the chicken breast into pieces. In a pot, add a little oil, then add the carrot and celery roughly chopped together with half an onion into which you will have inserted the cloves. Let the vegetables sauté for a few minutes.

3. 3

   Then add the beef and pork, pepper, cover with the lid and cook for about 20 minutes.

4. 4

   Now add the chicken breast, pour in the wine and salt.

5. 5

   Now cook for an hour with the lid on. After this time, turn off the heat and let it cool. Remove the cloves from the onion and put everything in the meat grinder.

6. 6

   Transfer the minced meat to a bowl and add the grated Parmigiano Reggiano DOP and the egg. Season with grated nutmeg and knead with your hands to obtain a homogeneous mixture.

7. 7

   Now cut the olives in a spiral to remove the pit. Proceed with the filling: spread the olives.

8. 8

   Fill the olives with the filling and close them to recreate the original shape.

9. 9

   Now take care of the breading: whisk the eggs with salt, then pass the filled olives first in flour, then in the eggs.

10. 10

    Drain to remove excess egg and finally pass the olives in breadcrumbs. Place them on a tray.

11. 11

    Finally, proceed with the frying: heat the oil in a saucepan and when it reaches a temperature of 180 °, immerse the olives. Cook for about 2 minutes, just enough to brown them, then drain them on a tray lined with absorbent paper and serve the olives all'ascolana slightly warm!