Awarded DOP status in 2005, these mild, greenAscolana olives, filled with a meat stuffing and fried, are a perfect starter, either hot or cold. The recipe
originated in the XIX century using a meat filling, a specialty of wealthy families.
Ingredients: Beef, pork,chicken, a pan-fried mixture of celery, onion and carrot, oil, white wine, salt, large green Ascolana olives, lemon zest, parmesan
cheese, eggs, oil for frying. To coat: flour, eggs, milk, breadcrumbs.
Preparation: slowly brown the celery, onion and carrot mixture in the oil. Add the meat which has been cut into tiny pieces. Seasonwith salt, add the wine and
continue cooking for about an hour. Pit the olives usinga spiral cut, to facilitate stuffing. Grind the meat in a grinder, add lemon zest and the grated cheese andgrind it again. Mix it with the eggs, make small ballswith it and wrap the pitted olive around it, reshaping the olives as you go. Flourthe olives, dip them in amixture of two beaten eggs with a bit of milk, then roll them in the breadcrumbs. Deep fry in hot, but not smoking, oil.