(Deep fried stuffed olives, Ascoli style - Traditional recipe)

20 (100 g - 3 1/2 oz) green olives, stoned
100 g (3 1/2 oz) pork loin, boned
100 g (3 1/2 oz) stewing steak
45 g (1 1/2 oz) "prosciutto" (ham)
30 g (1 oz) dry breadcrumbs
20 g (3/4 oz) white flour
100 ml (4 fl oz - 1/2 C) dry white wine
1 tablespoon grated "Parmesan" cheese
1 egg
Olive oil
Salt

Time:
preparation: 20 minutes
cooking: about 60 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: 205 (kCal) - 857 (kJ)
Protein: 15.7 (g)
Total fat: 11.6 (g)
Total carbohydrate: 10.0 (g)
Sugars: 0.7 (g)

It's a tasty appetizer, one of the most famous Italian dish.
Cut the meat (pork, steak and prosciutto) into little pieces; sauté them in a saucepan with 3-4 tablespoons olive oil. Season with salt; pour in the white wine and let it evaporate over a medium heat. Keep on cooking until meat is soft. Add a little warm water, if necessary. Let the meat cool; purée in a food processor until smooth.
Stuff the olives with this mixture. Dip them first into white flour, then into the beaten egg, finally into breadcrumbs.
Fry them in olive oil in a frying pan, brown them on both sides.
Serve hot.

Note

- It isn't a light dish, so it would be better to eat together only a green salad.
- When you have to fry, you should choose a good Italian olive oil. In fact it has no problem at high temperature and dishes are better and more digestible.
- It's very difficult to have the real amount of the olive oil used for cooking meat and frying olives.
So nutrition facts don't include this ingredient. If you want to include this ingredient, you have to add about 150 kcal per 100 g of this dish.

What's the right wine?

Our suggestion is: Rosso Conero (a red wine from Marche-Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".