Olives from Ascoli


Ingredients:
  • 1 kg of green olives from Ascoli
  • 150 gr of veal and 150 gr of pork
  • 100 gr Parma ham
  • 50 gr Pecorino cheese
  • 50 gr grated Parmesan cheese
  • 4 eggs
  • breadcrumbs
  • flour
  • nutmeg
  • ½ glass of white wine
  • olive oil
  • salt and pepper
Method:
 
Fry the meat in a little oil; add salt, pepper and white wine.
When the wine has evaporated completely, cover and leave to cook until the meat is ready. When the meat is cooked put it in a bowl with the diced ham, cheese, some breadcrumbs, nutmeg and 2 eggs. Mix everything well into a homogeneous, fairly consistent paste. De-stone the olives and fill them with the paste; flour them, baste them with beaten egg and then cover them with breadcrumbs. Fry them in very hot oil and serve hot.
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