Deep-Fried Stuffed Olives or Mushrooms Ascolane (Appetizer)
1 cup Hamburg meat (browned ahead of time)
1 cup sausage no skin (brown with hamburg)
1 cup white wine
3 eggs
2 tbs onion
1 clove garlic minced
2 Tbs parsley
1 Tbs garlic powder
1 Cup Romano cheese (can use less)
3 cups flour
4 cups breadcrumbs
Sprinkle nutmeg
1 tbs olive oil
Plus more for deep frying
Directions
Over medium heat, add olive oil in a skillet. Add all the beef & uncased sausage and cook, stirring gently, for about 5 minutes until browned. Then, add the white wine stirring gently, for a further 10 minutes or until the liquid is reduced slightly. Transfer the mixture to a food processor Add in a pinch of salt (if your olives aren’t too salty), 1 egg, 2 Tbs onion, about 1/2 cup or less of Romano cheese, 1/4 C breadcrumbs (don’t add too much until you check the consistency) If its too dry add more wine too wet add more breadcrumbs and blend, until smooth and fine like a paste.
To fill the olives, take a 1/2-teaspoon sized portion of the filling, roll it into an oval shape, and wrap an olive around it (like the filling is taking the place of the pit). Press gently to close the olive over the filling. Repeat with the rest of the olives.
Next get 3 shallow dishes.
Add 3 Cups of Breadcrumbs, 1 Tbs Garlic Powder, Sprinkle of nutmeg, some Romano cheese, & parsley.
Add 2 Eggs scrambled
Add 2-3 Cups Flour.
Place stuffed olives in Flour, then Egg then Breadcrumbs until fully coated. You can also double dip these if you like.
Heat Oil in a pan or Fryer. Deep fry until golden brown.
Try stuffing Mushrooms too! They tasted sooooo good!
Enjoy