Wild Boar Olives Ascolana
Ingredients
G 150 ground wild boar meat
N 20 green olives
G 10 grated parmesan
N 2 eggs beaten
G 130 flour
G 130 bread crumbs (Italian style not panko)
L 2 vegetable oil for frying
Pinch of nutmeg
Pinch of chilli flakes
Salt and pepper to taste
Lemon and fried herbs to taste
Preparation
- Mix all of the meat with the parmesan cheese, salt, pepper, chilli and nutmeg well to combine.
- Cut the olives in half and generously stuff the olives with the meat. Squeeze in your hand tight and place on a tray.
- Heat the oil to 175° C (350° F) in a large pan or pot.
- Roll the olives in the flour, previously seasoned with salt and oil, then egg then into the bread crumbs to coat.
- Gentle drop the breaded olives into the hot oil and fry until deep golden in color about 2-3’. Cut one olive in half to make sure the meat is cooked before removing all of them.
- Serve with a slice of lemon and fried herbs.
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ChefMichael Hunter
Other Info Kcal 366* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Olives Ascolana hails from Ascoli Piceno in the Marche region in Italy, dating back to the early 1800’s. It is told that cooks from wealthy families were creating ways to utilize leftover meat to avoid spoilage. Traditionally they are made with Ascolana del Piceno olives (a DOP product), but you can use any large green olive you enjoy eating. It you want to use olives with the pits it is much more difficult and done by cutting throughout the green olive in a spiral cut. Wild boar is my favourite replacement for everything pork, so please enjoy this wild substitution in this delicious appetizer. Classically the dish is made with pork, beef or veal and chicken, but there is many recipes and variations today.
