Fried, breaded olives

A good meal in good company should begin with an appetizer; and what could be a better starter, maybe together with a good Prosecco, if not some tasty stuffed olives? Originally from the province of Ascoli Piceno - and recognized with a DOP accreditation – these ‘olive all’ascolana’ are prepared with succulent green olives that contain a minced meat filling, and are then covered in breadcrumbs and fried. The recipe for this delicacy is not very old, but neither is it contemporary: it is believed that it was created in the nineteenth century and its popularity such characters of that century Giuseppe Garibaldi, Gioacchino Rossini and finally Giacomo Puccini. Are you ready for this culinary challenge? With our recipe, you will be able to impress even the most discerning palate, paving the way to an unforgettable dinner!

Fry the chopped celery, carrot and onion and then add the minced meat. Add a little white wine and let it reduce. Combine in a large bowl the fried meat mixture, half an egg, the grated zest of one lemon, the Parmesan, coarsely chopped parsley, nutmeg, salt and pepper. Mix all the ingredients together with a blender. Make a cut on one side of the olives and with a teaspoon fill each olive with the stuffing. Coat the olives in flour, then dip them in the beaten egg and coat them in breadcrumbs. Put the olives on a tray as you make them, and then fry the breaded olives until they are golden brown.