Olive all’Ascolana

Method

1. 1

   Brown the three meats in olive oil with the soffritto, add the wine, and braise gently until tender and the pan is nearly dry, about 40 minutes.

   Start 40 min timer
2. 2

   Grind the contents of the pan twice, until fine. Beat in one egg, the Parmigiano, lemon zest, nutmeg, and salt. Chill 30 minutes; the filling should mold like marzipan.

   Start 30 min timer
3. 3

   Rinse the olives of brine and pat dry. With a small sharp knife, cut around each pit in one continuous spiral, peeling the flesh off like an apple peel to remove the pit while keeping one long ribbon of olive (the traditional ricciolo cut).

4. 4

   Roll filling into little torpedoes and wrap the spiral of olive flesh back around each one, reshaping it into a plump olive.

   

5. 5

   Bread twice: flour, beaten egg, breadcrumbs, then egg and crumbs again for a shell that survives the fryer.

6. 6

   Fry in 170 C oil in small batches until deep gold, about 2 minutes. Drain on paper.

   Start 2 min timer
7. 7

   Salt lightly and serve while the coating is crisp. Allow the filling to cool enough to eat comfortably.