Olives frites farcies à l'Ascolana

Heat the olive oil in a pan and cook the onion over low heat until soft and translucent, about 4 minutes. Add the pork and beef and cook, breaking up any lumps, until no longer pink. Pour in the white wine and let it bubble for a minute until the smell of raw alcohol is gone.

• 1 tbsp olive oil
• 40 g onion
• 100 g ground pork
• 100 g ground beef
• 60 ml white wine

✅ C'est prêt quand : the meat is fully cooked through with no pink left, and the wine has mostly evaporated

Let the meat cool slightly, then chop it very finely with a knife (or pulse briefly in a food processor) until almost paste-like — this is what makes the filling pack smoothly into the olives. Mix in the mortadella, egg, Parmesan, nutmeg, cinnamon, parsley, salt and pepper until you have a soft, well-bound paste.

• 50 g mortadella
• 1 egg
• 30 g Parmesan
• 1 pinch nutmeg
• 1 pinch cinnamon
• 2 tbsp parsley
• to taste salt and pepper

✅ C'est prêt quand : the mixture is smooth, well combined and holds together when pressed between two fingers