Name: Olive All' Ascolana
Ingredients: 20 Jumbo Italian olives from Ascoli; 1/2 lb Italian fennel salami, chopped & crumbled or chopped in a food processor, until quite fine; 2 Eggs; 1/2 c Flour; 1/2 c Bread crumbs; 2 c Olive oil, for frying

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	New, Text, Import	1	Servings

INGREDIENTS

20		Jumbo Italian olives from Ascoli
1/2	lb	Italian fennel salami, chopped & crumbled or chopped in a food processor, until quite fine
2		Eggs
1/2	c	Flour
1/2	c	Bread crumbs
2	c	Olive oil, for frying

INSTRUCTIONS

Heat oil to 375 degrees F.
Pit olives carefully.
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.
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
<suechef@sover.net> on Jan 31, 1997.

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