Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, olive ascolane. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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—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.
Olive ascolane is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Olive ascolane is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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
- Prepare 50 g pork and beef mince or so
- Take 15 g carrots, onions and celery finely chopped
- Prepare 1 clove and a bay leaf
- Make ready Spoonful grated parmesan cheese
- Take 1 beaten egg (half for the mince mixture, half for breadcrumbs)
- Take Flour for dusting
- Take 3 tablespoons fine breadctumbs
- Get Salt and pepper
- Get Oil for frying
- Make ready Olive oil
These snacks consist of pitted, meat-filled, breaded and deep-fried olives. Ideally, the large, green local Ascolana Tenera variety is used in the preparation, but any large, mild, brined green olives will also do. A crisp golden sphere, whose core is made of a tasty olive covered with a shell of meat and scents. The olive ascolana, a typical street-food of the Marche region, hides a truly intriguing story.
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.
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. 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.
So that is going to wrap it up with this special food olive ascolane recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
