Olive Ascolane

Trim and cut the Beef stew meat, Pork shoulder and Chicken thigh into rough chunks. Heat a wide saucepan with 2 tablespoons of Extra-virgin olive oil and 1 tablespoon of Unsalted butter over medium-high heat and brown the meat in batches until well caramelized; transfer to a plate.

Reduce heat to medium and add the finely diced Carrot, Celery and Onion to the pan. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Pour in the Dry white wine to deglaze, scraping up any browned bits. Stir in the Tomato paste, return the browned meat to the pot, add a splash of water or stock to cover, then bring to a simmer. Season with Salt and Black pepper and simmer gently, partially covered, until the meats are very tender (about 1–1½ hours).

Remove the meat from the sauce and let cool slightly. Shred or finely chop the meat, or pulse briefly in a food processor to a smooth, cohesive mince.

Soak the crustless pieces of Bread in Milk until softened, then squeeze out excess liquid. In a bowl combine the soaked bread with the shredded meat, 3–4 tablespoons grated Parmigiano Reggiano, one beaten Egg, a pinch of freshly grated Nutmeg, the finely grated zest of one Lemon, and adjust seasoning with Salt and Black pepper. Mix until you have a smooth, spoonable stuffing. Chill for 30 minutes to firm up.

Prepare the Ascolana Tenera Olives: if they have pits, remove them carefully; if already pitted, gently widen the cavity. Using a small spoon or your fingers, stuff each olive with about a teaspoon of the chilled meat mixture and reshape to conceal the filling.

Arrange a dredging station with a shallow plate of All-purpose flour, a bowl with a lightly beaten Egg, and a plate of Breadcrumbs. Dredge each stuffed olive in flour, tap off excess, dip in the beaten egg, then coat thoroughly with breadcrumbs. For extra crispness, repeat the egg and breadcrumb step for a double coating.

Heat neutral frying oil in a deep pan to 170–180°C (340–360°F). Fry the breaded olives in batches until evenly golden and crisp, about 2–3 minutes per batch. Drain on paper towels and season lightly with salt while hot.

Serve the Olive Ascolane warm, with lemon wedges for squeezing and an extra dusting of grated Parmigiano Reggiano if you like. Leftovers can be reheated in a hot oven to restore crispness.