Stuffed Olives, Ascoli Style (Olive Allascolana)

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1 1/2 ts Minced celery
1/4 lb Cubed lean pork; minced
1 1/2 ts Minced carrot
1/4 c Bread crumbs
Salt and pepper
1 tb olive oil
1/4 lb Skirt steak; minced
1/4 lb Boneless skinless chicken
1 1/2 ts Onion; minced
2 lb Ascolana olives
1/4 c Flour
2 c Extra-Virgin Olive Oil
1 ds Nutmeg
(or other large green
1 tb White wine
1 tb Grated Parmigiano Reggiano

Original recipe makes 12 servings



Heat oil in small skillet. Add steak, pork, chicken breast, onion, celery and carrot and season lightly with salt and pepper. Cook, stirring until meat is lightly browned, 5 to 8 minutes. Add wine and cook until dry, about 3 minutes. Turn mixture into food processor and add 1/4 teaspoon salt, 1 tablespoon beaten egg, nutmeg and cheese. Pulse mixture until it forms mass, but do not puree. Cover and refrigerate. Pit olives, keeping as whole as possible. Fill each olive with about 1/2 teaspoon filling. Put flour on 1 plate, beat 1 egg and put in bowl and put bread crumbs on another plate. Roll olives first in flour, then in beaten egg, then in bread crumbs. Heat olive oil to 350 degrees in large, deep-sided skillet. Fry olives, 6 to 8 at a time, until light brown, about 3 minutes. Drain on paper towels and serve hot. Yields 12 servings. Each serving: 166 calories; 1,771 mg sodium; 31 mg cholesterol; 14 grams fat; 5 grams carbohydrates; 7 grams protein; 0.98 gram fiber Recipe Source: Los Angeles Times - 11-18-1998 Formatted for Mastercook by Lynn Thomas -

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