Stuffed olives ascolane
Instructions
Once pitted, the olives are soaked in water seals a bit salty so as not to make them black.
Aside from mixing minced veal meat with eggs, (possibly marrow) and spices.
With the mixture to stuff the olives, then toss in flour, dip in beaten egg and then in bread crumbs and throw them in the hot oil, hot but not browned.
Then pick them up with a skimmer and lay them on absorbent paper and serve immediately very hot.
Ingredients and dosing for 4 persons
- 1000 g of olives
- For the filling:
- 200 g of minced veal meat
- 1 tablespoon of ox marrow
- 1 pinch of spices (nutmeg, pepper, cinnamon)
- 2 eggs
- For breading and frying:
- Flour
- Breadcrumbs
- 3 eggs
- Olive oil extra virgin