Olive All' Ascolana
6 ingredients
3 steps
Ingredients
- 20 olives jumbo Italian, from Ascoli
- 1/2 pound salami Italian fennel
- 2 eggs
- 1/2 cup flour
- 1/2 cup bread crumbs
- 2 cups olive oil for frying
Directions
-
1Heat oil to 375 degrees.
-
2Pit olives carefully. Chop and crumble the salami, or chop in a food processor until quite fine Stuff 1 teaspoon chopped salami into each olive.
-
3Set 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.
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