Stuffed and Deep-Fried Green Olives - Olive all'Ascolana

In a big pan, wilt chopped onion, celery and carrot in 3 tablespoons of oil.

Add the 3 ground meats and cook until browned. Season with salt and pepper, add 1/2 glass of wine, add a teaspoon of concentrate and cook for about 40 minutes.

When cooked, place meat in a blender and blend the meat with 2 tablespoons of breadcrumbs, 4 of parmesan cheese, 2 of pecorino cheese, 1 egg yolk, a pinch of nutmeg, salt and pepper.

Take the stones out of the olives by cutting the olives in a spiral, around the stone.

Insert a small ball of stuffing into each olive, then give the olives their original shape and set aside

Prepare 3 plates with: flour, 2 beaten eggs, bread-crumbs. In the meanwhile, heat up seed oil for frying. 

Roll each olive in the flour, then the egg and lastly in breadcrumbs. 

Fry the Olive all'Ascolana until golden brown. Serve hot, warm, or even cold.