Olive All' Ascolana
By: Anonymous
Published: Monday, March 8, 2010 - 2:43am

Ingredients




20 jumbo Italian olives from Ascoli
1/2 pound Italian fennel salami
2 Eggs
1/2 cup Flour
1/2 cup Bread crumbs
2 cups Olive oil for frying

Preparation

1 Heat oil to 375 degrees. 2 Pit olives carefully. Chop and crumble the salami, or chop in a food processor until quite fine Stuff 1 teaspoon chopped salami into each olive. 3 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.