Olive all'ascolana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian fennel salami, |
| Chopped and crumbled, or | ||
| Chopped in a food | ||
| Processor until quite fine | ||
| 2 | Eggs | |
| ½ | cup | Flour |
| ½ | cup | Bread crumbs |
| 2 | cups | Olive oil for frying |
Directions
Heat oil to 375 degrees F.
Pit olives carefully.
Stuff 1 teaspoon chopped salami into each olive.
Set up breading station with eggs, cracked and beaten in one plate, flour in a second plate and bread crumbs in a third. Roll olives in egg, then flour and bread crumbs. Fry olives until golden brown.
Serve warm as an aperetivo.
MOLTO MARIO SHOW #MB5707
20 jumbo Italian olives from Ascoli
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