Olive All'ascolana

Course : Italian
Serves: 1
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20 jumbo Italian olives from ascoli
1/2 pound Italian fennel salami
2 large eggs
1/2 cup flour
1/2 cup bread crumbs
2 cups olive oil -- for frying

Preparation / Directions:

Heat oil to 375 degrees. 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. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5707)

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