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Olive Ascolane Ingredients 250 g beef shin 150 g pork shoulder 100 g chicken breast 2 tbsp olive oil 1⁄2 carrot 1⁄2 brown onion 1 stick celery 125 ml white wine 2 cloves 60 ml olive oil 1 pinch ground nutmeg 1 pinch cinnamon powder 1⁄2 bunch parsley 30 g Parmesan 1 lemon 2 large eggs 900 g large green olives destoned 200 g plain flour 500 g dried breadcrumbs blitzed to a fine crumb 30 ml whole milk 1 l vegetable oil | Method- Roughly dice the beef, pork and chicken. Put a large saucepan over a high heat, pour in the olive oil and brown the meat in batches. Transfer the browned meat to a large bowl.
- Peel and dice the carrot and onion. Dice the celery. Add a little extra oil to the saucepan and add the veg. Fry the veg for 5 minutes, stirring regularly, then pour in the white wine. Add the cloves, return the meat to the pan, season well with salt and pepper and pour in the 60ml of olive oil and enough water to cover the meat. Simmer for an hour over a low heat.
- Drain the liquid, saving some of it. Place the meat and vegetables into a food processor. Add the nutmeg, cinnamon, parsley and Parmesan. Zest in the half of the lemon. Separate the eggs and add the yolks, saving the whites for later.
- Blitz the mixture to a paste, adding a little of the reserved cooking liquid if it’s too dry (the paste should hold together without crumbling).
- Slice into one side of each olive lengthwise so that you can open it up a little. Do not cut all the way through it. Make a small ball around the size of an olive with the meat mixture and carefully stuff it inside the olive. Repeat until all of the meat mixture is used. Tip the flour, egg whites and breadcrumbs into separate mixing bowls. Whisk the milk into the egg whites and season all 3 bowls with a little salt. Roll the stuffed olives in the flour, then dunk them in the egg white mixture and finally roll them in the breadcrumbs.
- Pour the oil into a frying pan (or a deep fat fryer), filling it about 2⁄3 of the way up. Heat to 180oC and never leave it unattended. Fry the breaded olives in batches for 3-4 minutes, until the breadcrumbs are golden brown and crisp. Transfer to a tray lined with kitchen paper then serve in bowls.
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