Ingredients
- 20 jumbo Italian olives from Ascoli
- 1/2 pound Italian fennel salami, chopped and crumbled, or chopped in a food processor until quite fine
- 2 eggs
- 1/2 cup flour
- 1/2 cup bread crumbs
- 2 cups olive oil for frying
Directions
Heat oil to 375 degrees F.
Pit olives carefully.
Stuff 1 teaspoon chopped salami into each olive.
Set up breading station with eggs, cracked and beaten in one plate, flour in a second plate and bread crumbs in a third. Roll olives in egg, then flour and bread crumbs. Fry olives until golden brown. Serve warm as an aperitivo
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By Maria255
on June 07, 2012
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My family also comes from Ascoli Piceno!! We have been making olive ascolane for years. We have also eaten them at various restaurants in Ascoli. I normally love Mario Batali's recipes. My late Mom, who was an exceptional cook, thought that Mario was a wonderful chef. That being said.. he really missed the mark on this particular recipe. This is NOTHING like the traditional recipe for olive ascolane. The previous poster .... bellamarche ... could not have stated it better.
By bellamarche
on October 11, 2010
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Olive all' Ascolana is a specialty from my husband's city Ascoli Piceno. Your recipe is completely unlike any recipe I have ever seen. I was very disappointed to see your recipe reducing it to a green olive stuffed with salami before frying. No Ascolani would dream of using salami as the one meat filler, as you described, and in fact would be very insulted to see your version. Olive all'Ascolana are always made with a mixture of meats/poultry - most typically chicken, beef and pork that have stewed in an with carrot celery, white wine. Once that meat mixture is cooked, it is ground in food processor with parmigiano, mortadella, nutmeg.
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