Olive all'Ascolana, Ascoli-Style Stuffed Olives

Step 1

Chop the onion and sauté it with the pork and beef in 3 Tbsp. oil. Season with salt, pepper and white wine. Add 1 tsp. tomato paste and a little water. Cook for around 40 minutes.

Step 2

Mix the meat with the mortadella and 2 Tbsp. breadcrumbs, 2 Tbsp. grated cheese, one egg yolk, a pinch of cinnamon, nutmeg and salt and pepper to taste.

Step 3

Heat a deep frying pan filled with oil to around 330-350°F.

Step 4

Remove the pits from the olives by cutting them in a spiral starting from the top and digging around the pit. As you open them, soak them in cold water. Drain and insert a little bit of the filling inside, returning them to their original shape.

Step 5

Beat an egg in a shallow bowl. Place breadcrumbs in a second shallow bowl and flour in a third. Flour the olives. Dip in the beaten egg and dredge in the breadcrumbs. Fry until golden and serve immediately.