📝 About This Recipe
Hailing from the picturesque city of Ascoli Piceno, these stuffed and fried olives are the undisputed crown jewels of Italian street food. Each bite offers a sophisticated contrast between the briny, tender olive, a rich three-meat savory filling, and a shatteringly crisp golden breadcrumb shell. Traditionally served in paper cones at local festivals, they represent the pinnacle of Italian craftsmanship and culinary heritage.
🥗 Ingredients
The Olives
- 500 grams Ascolana Tenera Olives (Large, green, brine-cured olives; Castelvetrano is a good substitute)
The Meat Filling
- 150 grams Lean Beef (Cubed small)
- 100 grams Pork Loin (Cubed small)
- 50 grams Chicken or Turkey Breast (Cubed small)
- 1/2 cup Dry White Wine (Such as Verdicchio or Pinot Grigio)
- 50 grams each Carrot, Celery, Onion (Finely minced for soffritto)
- 30 grams Butter (Unsalted)
- 50 grams Parmigiano Reggiano (Freshly grated)
- 1/4 teaspoon Whole Nutmeg (Freshly grated)
- 1 teaspoon Lemon Zest (Finely grated)
- 1 Egg (Large, for the filling)
- to taste Salt and Black Pepper
The Breading and Frying
- 1 cup All-purpose Flour (For dredging)
- 2-3 Eggs (Beaten with a pinch of salt)
- 2 cups Fine Breadcrumbs (Not Panko; use traditional fine Italian breadcrumbs)
- 1 liter Peanut Oil (For deep frying)
👨🍳 Instructions
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1
In a large skillet, melt the butter and sauté the minced carrot, celery, and onion until translucent and aromatic.
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2
Add the cubed beef, pork, and chicken to the skillet. Brown the meat thoroughly over medium heat for about 10-12 minutes until cooked through.
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3
Deglaze the pan with the white wine, scraping the bottom to release the flavorful brown bits. Let the wine evaporate completely, then remove from heat and let cool slightly.
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4
Transfer the meat mixture to a meat grinder or food processor. Pulse until you achieve a fine, paste-like consistency, but stop before it becomes a complete purée.
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5
In a mixing bowl, combine the ground meat with the Parmigiano Reggiano, one egg, nutmeg, and lemon zest. Mix by hand until the filling is smooth and compact. Adjust salt and pepper if needed.
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6
Pitting the olives: Using a small paring knife, cut the olive flesh in a continuous spiral starting from the top, staying close to the pit (similar to peeling an apple in one piece). This leaves you with a 'ribbon' of olive.
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7
Take a small amount of the meat filling (about the size of a hazelnut) and place it inside the olive spiral. Wrap the olive flesh back around the filling to restore its original oval shape.
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8
Repeat the stuffing process for all olives. Gently squeeze each olive in your palm to ensure the filling and olive are tightly bonded.
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9
Set up a breading station: one bowl of flour, one bowl of beaten eggs, and one bowl of breadcrumbs.
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10
Dredge each stuffed olive in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs. For an extra-crunchy shell, dip them in the egg and breadcrumbs a second time.
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11
Heat the peanut oil in a deep pot to 170°C (340°F). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the olives in small batches for 3-4 minutes until they are a deep, even golden brown. Do not overcrowd the pot.
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13
Remove the olives with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
💡 Chef's Tips
If you cannot find Ascolana Tenera olives, use the largest Castelvetrano olives available. When spiraling the olive, don't worry if the peel breaks; you can still mold the pieces around the filling. Let the stuffed and breaded olives rest in the fridge for 30 minutes before frying to help the coating set. Ensure the meat filling is completely cool before stuffing to prevent the olives from becoming mushy. Use peanut oil or sunflower oil for frying because they have a high smoke point and neutral flavor.
🍽️ Serving Suggestions
Serve in a paper cone (cartoccio) for an authentic Italian street food experience. Pair with a glass of chilled Verdicchio dei Castelli di Jesi white wine. Include them as part of a 'Fritto Misto' alongside fried zucchini and lamb chops. Serve with a wedge of lemon on the side to cut through the richness. Accompany with other pickled vegetables or a light arugula salad.