Appetizers
Olive all’Ascolana
Preparation
30 min
Cooking time
20 min
Portions
8
Yields about 15 to 20 stuffed olives.
Ingredients
Preparation
- Drain the olives, rinse them thoroughly, and pat them dry.
- Take a pinch of the meatball filling and stuff it inside the cavity of each olive. Use an additional spoonful of the filling to coat the outside of each olive, pressing it gently into your palm to encase the olive completely.
- Set up the breading station. Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl. Working in batches, lightly roll each stuffed olive in the flour, dip them in the beaten egg, and coat them in the breadcrumbs, pressing gently so the coating sticks well.
- In a medium-sized pot or deep fryer, heat the oil to 350°F. Fry the stuffed olives in batches, turning them occasionally, until golden brown and crisp, about 3 to 4 minutes per batch. Transfer to a dish lined with paper towels to drain the excess oil.
- Season with a little salt while still piping hot. If desired, sprinkle with Parmesan and serve with a wedge of lemon. Serve warm. Buon appetito!
