Monday, January 26, 2009

Chef Chuck's Olive ripiene all'Ascolana


The Noble Fruit!


Stuffed olives began in the town of Ascoli Piceno, Italy. The olives grown in this region are plump and juicy, perfect for stuffing. Olives are stuffed with a minced meat and then fried. I prefer to stuff with cheese and wrap with proscuitto, now it becomes a bitter and salty treat. Or you could make these vegetarian by omitting the proscuitto. A great appetizer to make with your friends and family. The larger the olive the easier to stuff and purchase pitted olives. Often served with lemon slices and usually made on holidays or special occasions.

Chef Chuck's Stuffed Olives



2 dozen large green olives
12 small cubes of mozzarella
1 heaping tablespoon parmigiano cheese
12 slices thin proscuitto
2 eggs beaten
3/4 cup bread crumbs
1/2 cup flour

black cracked pepper
1/2 cup olive oil for frying
1 cup canola oil for frying


Stuff each olive with a small amount of mozzarella cheese then wrap with half a slice of thin proscuitto. Make 3 bowls one with beaten egg, parmigiano cheese and pepper. One bowl with flour and one with breadcrumbs. Dip olive in flour, egg and then bread crumbs. Deep fry in 350 degree oil about 1 1/2 minutes or till golden brown. Drain on paper towels or kitchen towels and sprinkle with pepper while still warm. Serve hot

16 comments:

  1. Love stuffed olives! Good job, Chuck :)

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  2. Hey Chef Chuck,

    I am just thinking how popular I would be if I showed up with these stuffed olives on Sunday Super Bowl! They look wonderful. Thanks again for sharing.

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  3. Yes Ginger , You would be one popular girl!!
    Thanks

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  4. The stuffed olives have me drooling. These would not last long around my house.

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  5. Hi Katherine, I am glad you like! They don't last long here too!
    Thanks

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  6. Stuffed olives are my favorite. I usually stuff mine with meat but I like the cheese idea.

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  7. Hi The Food Hunter, Yes, they are a great snack!
    Thanks

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  8. keep cookin Chef! the recipes are awesome.

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  9. Hi Joe, I will keep cooking! Thanks

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  10. And to think , I thought olives were only good for Martini's?!

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  11. Hi Cooking Lady, Your right, they are good for both!!
    Thanks

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  12. As you say, these are a speciality round here, but I've never seen them stuffed with cheese - what a great idea. Are they very "fiddly" to make?

    (Thank you for visiting my site, Chuck - I had some trouble finding you because the link you left didn't work - pleased I persevered, Sally)

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  13. Hello casalba, I love your site and thank you for visiting mine! the olives are very easy to make. The prosucitto wraps around to hold in that wonderful cheese! And they cook in a snap!
    Thanks

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  14. Hi Chuck, that is a different variation on the ol' classic. I am totally addicted to Olive all'Ascolana (can't help it, living here). Down by the coast the seafood restaurants stuff with them with fish (white fish/crab meat combo) and those are very tasty, too.

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  15. Hi Valerie, I would like to try the seafood stuffing, this sounds great!! Enjoy!

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