Instructions
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.
45 minGrind 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.
35 minRinse the olives of brine and pat dry. Widen each cavity gently with a pinky or the handle of a teaspoon.
15 minRoll filling into little torpedoes and seat one inside each olive so a sliver of meat shows at the opening.
25 minBread twice: flour, beaten egg, breadcrumbs, then egg and crumbs again for a shell that survives the fryer.
20 minFry in 170 C oil in small batches until deep gold, about 2 minutes. Drain on paper.
12 minSalt faintly and serve scalding, with lemon wedges only if an ascolano is not watching.
Chef's Tips
- The double coat is armor: One layer of breading cracks in the oil and leaks filling. The second egg-and-crumb pass is what keeps every olive sealed.
- Grind fine, then finer: Coarse filling pushes the olive open and falls out at the bite. Pass the meat twice through the fine plate, or pulse patiently.
- In Ascoli these share the fryer with breaded lamb chops, zucchini, and cremini (fried custard) as the full fritto misto all’ascolana, a meal that requires a nap and no regrets.
