81 year old Nonno Filippo shows us how to make stuffed olives, Olive Ascolane, a tradition recipe.

Nonno Filippo was born in Castel di Lama, Province of Ascoli Piceno in the region of Marche. He was a concretrr for over 40 years and now loves to spend his days with his wife in the kitchen. Of course he has his own outdoor kitchen where today we are making a traditional specialty of his region Olive Ascolane. They are stuff olives filled with 3 different varieties of meat. It is a labour of love but worth the effort when you make them with family and friends spending time together. Filippo often spends time with friends at the Marche Club in Adelaide, he is a committee member, where they cook together and eat together. Thanks for watching please SUBSCRIBE to my channel where we showcase a new nonno each fortnight. See their recipes along with some of their stories. Instagram & Facebook: @thelittleitaliancook @nonnointhekitchen Website: www.thelittleitaliancook.com.au Where you can purchase : "NONNO IN THE KITCHEN" Aprons “NONNO IN THE GARDEN” Caps and Bucket hats "DECODING NONNA'S RECIPES" Ecookbook Email: [email protected] Creator/Narrator: Jessica Timpano Editor: Sophia Gerardi #recipeshare #Food #italianrecipes #cookingchannel #cookingathome #oliveascolane #stuffedolives #lemarche #ascolipiceno #ascoli #adelaideitalians #migrants #migrantlife #documentaries #italiani #nonno #nonnointhekitchen #nonna #nonni OLIVE ASCOLANE recipe: Makes about 80-100 olives Filling: 4 pork loin, cut into large pieces 2 veal steaks, cut into large pieces 1 chicken breast, cut into large pieces Oil 1 tablespoon parsley 2 garlic cloves, minced 1 carrot, cut into 2cm pieces 1 celery stick, cut into 2 cm pieces 1tablespoon nutmeg 1 lemon, zest only 4 tablespoon grated parmigiano regiano cheese 2 eggs, beaten To coat: 1 cup flour 2 eggs 1 cup breadcrumbs Vegetable oil for frying Cut all the meat into pieces about 4cm thick Heat oil in a large pan add parsley and garlic Add the pork pieces, cook for 2 minutes before adding in the veal. Add some salt and pepper and cook for about 10 minutes before adding in the chicken. Cook for about 10 minutes then add in the carrot and celery and some salt. Cook everything together for about 20-30 minutes Remove the meat from the pan and reserve the liquid. While the meat mixture is cooling you can start to cut the olives (see video) Once the meat has cooled, pass through a meat mincer (along with the celery and carrot) until all the meat is finely minced. To a large bowl add the minced meat, nutmeg, lemon zest and grated parmigiano cheese. Mix well, if the mixture is too dry add some of the reserved liquid from the meat mixture until it sticks together. Taste and add more salt, lemon or nutmeg if needed. Now its time to stuff the olives (see video). Roll a little ball of mixture and then stuff inside the olive, press all of the mixture in and start to coat. Roll the olive into the flour then egg then the breadcrumb mixture. Set aside and continue with the rest of the olives. These can be frozen or fried immediately. Heat oil in a large pot. When the oil is hot gently place the olives in and fry, gently turning them so all sides are golden. Drain on a paper towel and enjoy.