Gin Tonic and Stuffed Ascoli Olives with Grana Padano
Preparation500 g soft Ascoli olives
300 g minced meat (beef and pork)
50 g Grana Padano
1 stalk celery
1 cup white wine
extra virgin olive oil
salt & pepper
PreparationFry the finely chopped onion, carrot and celery in a pan with a drizzle of oil.
Add the minced meat and deglaze with 1 cup of white wine; continue cooking for a few minutes.
Transfer everything to a mixer, add the grated Grana Padano, 1 egg and the nutmeg, then process everything until you have a smooth, compact mixture.
Pit the olives and open them halfway, fill with the meat mixture, close the olives and dip in beaten egg and then in the breadcrumbs.
Repeat this process with all the olives, then fry in boiling oil, drain well and serve immediately, while still hot.
GIN & TONIC4 cl gin
10 cl tonic water
1 slice of lemon
Fill a glass with ice, pour in the gin and then the tonic water.
Serve with a slice of lemon.