This dish was created in the 17th century by an unknown chef who was working for a noble family in Ascoli Piceno in Italy.
- 1 celery, diced
- 1 carrot, diced
- 1 onion, diced
- 500 g diced beef
- pinch of nutmeg
- 200 g grated parmesan cheese
- 25 large sized olives, pitted
- 1 cup flour
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- cotton seed oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fry the celery, carrot and onion in a pan for 30 seconds. Add the beef and nutmeg. Season with salt and pepper. Continue frying until the beef is cooked.
Add the mixture to the jug of a blender and pulse until smooth. Add the parmesan, and season with salt and pepper.
Spoon the stuffing into each olive. Coat each stuffed olive with the flour, then in a separate bowl of egg, and finally in the breadcrumbs.
In another pan, heat the cotton seed oil to about 170°C. Add the olives and fry.
Remove from heat and set the olives aside to cool slightly before serving.