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Stuffed Olives, Ascoli Style (olive All'ascolana)

Yield: 12 servings

Ingredients and directions for this recipe

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

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

See also:
Previous recipe Stuffed Okra 2
Next recipe Stuffed Onion Leaves

Or try one of these recipes:
Broiled Rockfish
Earlene Sharp's Carrot Cake