Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, olive ascolane. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche, but they have become a staple on the tables of pizzerias in Rome, where I lived for so many years, and elsewhere in Italy. They are perfect for nibbling on, washed down by the house white wine, while you wait for your pizza to arrive. Each olive is painstakingly cut away from its pit in a spiral shape, then reformed around the stuffing: a combination of several types of meat (usually veal or beef, pork, and chicken), sauteed with a soffritto, stewed in white wine, ground, and mixed with grated Parmigiano Reggiano cheese and a touch of nutmeg.
Olive ascolane is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Olive ascolane is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have olive ascolane using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Olive ascolane:
- Prepare 16 large green pitted olives
- Take 50 g pork and beef mince or so
- Make ready 15 g carrots, onions and celery finely chopped
- Take 1 clove and a bay leaf
- Take Spoonful grated parmesan cheese
- Make ready 1 beaten egg (half for the mince mixture, half for breadcrumbs)
- Prepare Flour for dusting
- Make ready 3 tablespoons fine breadctumbs
- Make ready Salt and pepper
- Take Oil for frying
- Take Olive oil
Ideally, the large, green local Ascolana Tenera variety is used in the preparation, but any large, mild, brined green olives will also do. The olive ascolana, a typical street-food of the Marche region, hides a truly intriguing story. Let's find out together the truly fascinating origin of the Ascolane Olive Recipe. ASCOLANA OLIVES THROUGH THE AGES The history of Ascoli Olives begins in ancient Rome, where the olives in brine.
Instructions to make Olive ascolane:
- Cook the veg in a little olive oil. Add mince and brown. Now add a clove, bay leaf and a dash of water. Season with salt and pepper and simmer on low for about 20 mins
- Meanwhile, using a sharp knife, cut the olives in a spiral so that they open like a small spring. Now your meat is cooked, remove the bay leaf and clove and put the mince in a food processor along with Parmesan and half a beaten egg
- Whizz up until you get a smooth paste. Now take a small teaspoon sized piece of mince and roll into a small ball. Open each olive carefully and put the small mince ball inside. Close gently to reform the olive
- Now dust each olive in flour, then roll in the rest of the beaten egg and then roll in breadcrumbs
- When you have finished, heat frying oil in a pan. Deep fry in 2-3 batches. Drain on kitchen paper and serve.
Olive Ascolane (recipe adapted from Giallo Zafferano) A few things before you start. Use big green, tender, slightly salted olives (from Ascoli if you can). The best way to remove the pit is to take a small sharp knife and cut in a spiral movement, the way you peel an apple without breaking its skin. This olive ascolane recipe - or olive all'ascolana - hails from Marche, which is known for its deep-fried treats. In this antipasti dish, olives are stuffed with a meaty filling, breaded and deep-fried for a truly moreish snack.
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