This is a classic dish from Marche, the part of Italy which is also home to Nudo olive oil. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in the fanciest of restaurants right through to your local pizzeria. And very delicious they are too.This recipe is courtesy of Paola from Azienda Agricola Fiorano and her mum.Ingredients for 4Big fat olives still on the stone – (classically Ascolane olives) about 30Pork – 200g/7ozTurkey breast – 200g/7ozBeef – 200g/7ozMortadella – 100g/3.5ozParmesan – 80g/2.8ozEggs – 4White wine – A glassNutmeg – to tasteSalt – to tastePepper – to tasteBread crumbs – as requiredFlour – as requestedExtra virgin olive oil – as required
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