Italian Olive Ascolane

Step 1

In a medium/large frying pan add the olive oil, the chopped celery, onion and carrot cook on medium heat until the onion is transparent. Add the ground beef, pork, chicken, salt and pepper, cook until browned completely, add the wine or broth and cook on high until evaporated. Move to a clean bowl and let cool to room temperature, then chill in the fridge for one hour.

Step 2

Stir in the nutmeg, place the mixture in a blender or food processor and blend until very homogenous. Place in a bowl, add the parmigiano and an egg and combine well.

Step 3

Open the olives by making a straight cut from one end to the other without cutting all around.

Step 4

Take a small amount of the filling and form into an oval meatball and gently fill the opening in the olive, close the olive around the filling, some of the filling should be seen on the outside of the olive. Place the filled olives on a clean plate.

Step 5

On three plates place, the flour, the beaten eggs and the bread crumbs.

Step 6

First roll the olives in the flour, then in the egg then lastly in the bread crumbs. Place the coated olives on a parchment paper lined baking sheet, cover with plastic wrap and refrigerate 2-3 hours or even overnight.

Step 7

In a large frying pan add ¼ cup of olive oil, heat on medium heat until hot, carefully add the olives and fry turning until browned completely. Place on a paper towel lined plate and serve immediately. They can also be baked in a pre-heated 350F/180C oven for 15-20 minutes turning halfway through baking. Serve immediately. Enjoy!