Olive All' Ascolana


Photo: flickr user roxelo's
Print this recipe

Ingredients

20 jumbo Italian olives from Ascoli
1/2 pound Italian fennel salami
2 Eggs
1/2 cup Flour
1/2 cup Bread crumbs
2 cups Olive oil for frying

Preparation

1
Heat oil to 375 degrees.
2
Pit olives carefully. Chop and crumble the salami, or chop in a food processor until quite fine Stuff 1 teaspoon chopped salami into each olive.
3
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.

Tools

.

Tags:

European
Mediterranean
appetizers
Italian

Yield:

1.0 servings

Added:

Monday, March 8, 2010 - 2:43am

Creator:

Anonymous

Related Cooking Videos