How to make the Olive all'Ascolana:
To prepare olive all'Ascolana: finely dice the veal, crumble the
sausage, and sauté them in the butter. When they have browned, sprinkle the
wine over them, let it evaporate, stir in the diced lard, and continue
sautéing gently for 5-10 minutes (you want the meat to brown but not burn).
Stir in the broth and simmer for five minutes, then remove the meats to a bowl
with a slotted spoon, leaving the drippings in the pot.
Stir two heaping tablespoons of the bread crumbs into the
drippings. Grind the meat mixture and combine it with the breadcrumbs you
stirred into the drippings, then lightly beat one of the eggs and work it into
the filling too, with the parsley, grated cheese, and nutmeg. Check seasoning
and let the filling rest for a half hour.
Pit the olives if they weren't already pitted, and fill
them. The easiest way to do this is to put the filling in a pastry bag or
syringe of the kind used for frosting, with a fairly fine nozzle, and squirt
the filling into the holes.
Lightly beat the remaining egg. Roll the filled olives in
flour, then in the egg, and then in the bread crumbs. Fry them in abundant oil
for 15-20 minutes, drain them well, and serve them.
Note: though De Agostini warns not to use too much cheese
they forgot to include cheese in the ingredient list. Another recipe for Olive
all'Ascolana calls for 3 cups (150 g) for close to three times as much meat,
so the quantity given here should be about right.
Serves 4
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