Olive All'Ascolana

Recipe Ingredients

20		Jumbo Italian olives from Ascoli
1/2 lb	227g / 8oz	Italian fennel salami
2		Eggs
1/2 cup	31g / 1.1oz	Flour
1/2 cup	73g / 2.6oz	Bread crumbs
2 cups	474ml	Olive oil - for frying

Recipe Instructions

Heat oil to 375 degrees.

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.

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5707) - from the TV FOOD NETWORK

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