ezRecipe-Zee: Cooking Recipe: How to make Stuffed Olives, Ascoli Style

Stuffed Olives, Ascoli Style - {Olive AllAscolana}

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Date Added:	March 4, 2008
Calories:
Serves:	12
Prep. Time:	0:00
Category:	Appetizers, Meats

Ingredients:

1     tablespoon    olive oil
1/4   pound         skirt steak
1/4   pound         cubed lean pork
1/4   pound         boneless skinless chicken breast
1 1/2 teaspoons     minced onion
1 1/2 teaspoons     minced celery
1 1/2 teaspoons     minced carrot
                    Salt
                    Freshly-ground black pepper
1     tablespoon    white wine
                    Eggs
1     dash          nutmeg
1     tablespoon    grated Parmigiano Reggiano
2     pounds        Ascolana or other large green olives
1/4   cup           flour
1/4   cup           bread crumbs
2     cups          extra-virgin olive oil

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe 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

Nutrition Facts not Available

Rating: ()

Added On: March 4, 2008

* The Los Angeles Times, 11-18-1998