Olive Ascolane – Stuffed olives in the style of Ascoli Piceno

Ingredients for 4 servings:

• 20 olives, very large green
• 100 g Mett or the meat of a coarse bratwurst
• 100 g Parma ham
• 1 egg yolk
• 1 clove(s) garlic
• 1 tsp flour
• 2 tsp Parmesan, finely grated
• 1 stalk parsley, flat
• salt and pepper
• 3 eggs
• breadcrumbs
• Fat for frying

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

Soak the olives in cold water for 10-20 minutes. Finely chop the Parma ham, garlic, and parsley and mix well with the ground beef, egg yolk, Parmesan cheese, and flour. Season with pepper and a little salt. Pit the olives by cutting one side open and carefully opening them. Fill with the pasta as desired. Beat the eggs without salt. Dip the stuffed olives in the pasta and immediately coat with breadcrumbs. Repeat the process for a second coating. Briefly fry in a pan with plenty of fat or in a deep fryer until golden brown. Serve lukewarm.