The original recipe for these stuffed and fried olives comes from the town of Ascoli Piceno, in the Marche region of central Italy but they are eaten all over, particularly in Rome, and we love them at Thyme. Eleonora’s recipe is the perfect choice of nibble to welcome our Christmas Thyme’s Table guests, we will be serving with her favourite Negroni and another delicious bite from her book ‘As the Romans Do,’ 'Mozarella in Carozza'.
- 2 tbsp extra virgin olive oil
- 1 small carrot, finely chopped
- 1 small onion, finely chopped
- 50g pancetta or smoked bacon, finely chopped
- 1 celery stick, timed and finely chopped
- 100g minced beef
- 100g minced pork
- 100g minced chicken
- 100ml dry white wine
- 150ml vegetable stock
- Zest of ½ lemon
- 60g parmesan cheese
- 1 teaspoon nutmeg
- 1 garlic clove, peeled
- 2 eggs
- 150g breadcrumbs
- 60g large green olives, pitted
- 50g plain flour
- 300ml vegetable oil
- Heat the oil over a low heat in a large frying pan, add the carrot, onion, pancetta & celery, stirrying for 5 minutes until the vegetables have softened.
- Add the minced meats and cook gently, stirring occasionally, for 10 minutes until browned all over, then add the wine and stock, bring to a vigorous simmer and cook for a further 10 minutes, or until the liquids have evaporated.
- Remove the pan from the heat and transfer the contents to a food processor. Add the lemon zest, parmesan, nutmeg, clove 1 egg and one third of the breadcrumbs and mix everything together to form a smooth, soft paste. Season with salt to taste.
- Spoon the filling into a piping bag with a small nozzle attached and squeeze the filling into the olives.
- Arrange the flour in one shallow bowl and the remaining breadcrumbs in another. Beat the remeaning egg and tip it into a third bowl. Roll the stuffed olives first in flour, then in the egg, then in the breadcrumbs.
- Transfer the olives to the refrigerator to chill for 20 minutes, then repeat the dipping process to ensure a thorough coating.
- Heat the vegetable oil in a large, heavy based saucepan or deep fryer to 180°-190° or until a cube of bread browns in 30 seconds.
- Carefully add the olives and cook for 1-2 mintes per side until golden brown all over. Remove from the oil with a slotted spoon and drain on kitchen paper.
As the Romans Do will be available to purchase from Thyme