Stuffed Olives, Ascoli Style (olive All’ascolana)

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Latimes3	12	Servings

INGREDIENTS

1	T	Olive oil
1/4	lb	Skirt steak, minced
1/4	lb	Cubed lean pork, minced
1/4	lb	Boneless skinless chicken
		breast minced
1 1/2	t	Minced onion
1 1/2	t	Minced celery
1 1/2	t	Minced carrot
		Salt and pepper
1	T	White wine
		Eggs
1	ds	Nutmeg
1	T	Grated Parmigiano Reggiano
2	lb	Ascolana olives
		or other large green
		olives
1/4	c	Flour
1/4	c	Bread crumbs
2	c	Extra-virgin olive oil

INSTRUCTIONS

Heat oil in small skillet. Add steak, pork, chicken breast, onion,
celery and carrot and season lightly with salt and pepper. Cook,
stirring until meat is lightly browned, 5 to 8 minutes. Add wine and
cook until dry, about 3 minutes. Turn mixture into food processor and
add 1/4 teaspoon salt, 1 tablespoon beaten egg, nutmeg and cheese.
Pulse mixture until it forms mass, but do not puree. Cover and
refrigerate. Pit olives, keeping as whole as possible. Fill each  olive
with about 1/2 teaspoon filling. Put flour on 1 plate, beat 1  egg and
put in bowl and put bread crumbs on another plate. Roll  olives first
in flour, then in beaten egg, then in bread crumbs. Heat  olive oil to
350 degrees in large, deep-sided skillet. Fry olives, 6  to 8 at a
time, until light brown, about 3 minutes. Drain on paper  towels and
serve hot. Yields 12 servings.  Each serving: 166 calories; 1,771 mg
sodium; 31 mg cholesterol; 14  grams fat; 5 grams carbohydrates; 7
grams protein; 0.98 gram fiber  Recipe Source: Los Angeles Times -
11-18-1998  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 138 Calories From Fat: 58 Total Fat: 6.5g Cholesterol: 51.8mg Sodium: 85.3mg Potassium: 168.9mg Carbohydrates: 4g Fiber: <1g Sugar: <1g Protein: 14.8g