Today I’d like to give you my recipe for delicious stuffed olives all’Ascolana. One of the most famous dishes from the Marches region!

You will need:

• 500 g. green olives in brine
• 100 g. minced chicken
• 100 g. minced beef
• 100 g. minced pork
• 50 g. dry-cured ham
• 100 g. mortadella
• 1/2 red onion
• 1 stick of celery
• 1 carrot
• 1 spoonful tomato paste
• 1 small bunch of parsley
• 3 eggs
• 30 g. bread without crust
• 100 g. of grated Parmesan cheese
• Nutmeg
• Breadcrumbs
• Flour
• Extra virgin olive oil
• Salt and pepper

Fry the minced chicken, beef and pork in a little oil, then add the chopped parsley, celery, carrot and onion and the tomato paste diluted in a little water. Dust with pepper and a pinch of salt and keep cooking until the meat is half-cooked.
When almost cooked, add the chopped ham and mortadella. Finish cooking then remove from the heat and add the grated Parmesan, a whole egg, an egg-yolk, the nutmeg and the dampened bread. Mix thoroughly to form a compact, fairly moist mixture. Stuff the olives with the mixture just prepared, taking care not to break them.
Coat the olives with the flour, in the beaten egg and then in the breadcrumbs. Fry in a frying-pan in plenty of oil. When the olives are cooked, drain them on kitchen paper and serve while still hot.