That’s exactly the kind of sentiment that inspired today’s recipe from our friend Chef Jim Berman, the mid-Atlantic division chef with Gordon Food Service. For our cookbook, This Is Not A Hamburger Cookbook, he shared his take on the stuffed olive that is rooted in memory as much as it is in deliciousness.
Chef Berman’s story behind the recipe says it all: “I was very fortunate to have traveled to Ascoli Piceno in the Marche region of Italy. In this amazing town, you will find people walking with paper cones similar to snow-cones but filled with delicious stuffed, fried olives. Olivi Ascolani are filled with sausage, gently coated and fried. My dish uses a variation by incorporating ground beef for a different dimension. While a bit of a chore to stuff such a small item, the payoff is great. Each bite takes me back to sunny July days walking the crooked sidewalks of this amazing town.”
Ascoli Piceno Olives
- 1 pound Ground Beef, Schweid & Sons Angus Butcher’s Blend, fine
- 1 tablespoon Chopped Garlic
- 1 teaspoon Fennel Seeds, toasted
- 1/2 teaspoon Crushed Red Pepper
- 1/2 teaspoon Rubbed Sage
- 1/2 teaspoon Thyme, dry
- Black Pepper and Kosher Salt
- 32 Large Castelvetrano Olives, pitted
- 1 cup Flour
- 2 Eggs, beat with 2 tablespoons of Water
- 1 cup breadcrumbs, finely milled
- Combine beef and seasonings.
- Mix thoroughly without overworking.
- Generously stuff each olive.
- Coat with flour.
- Steep in egg-water mixture.
- Coat with breadcrumbs.
- Deep fry 3 minutes, until beef is cooked to 165.