Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, olive ascolane. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Olive ascolane is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Olive ascolane is something which I’ve loved my whole life.
- Hi everyone and welcome to the GialloZafferano kitchen, today we'll be preparing the fried stuffed olives Ascolana style: they are a local appetizer from the Marches region, but they're well-known and. Le olive all'ascolana sono un piatto tipico marchigiano, originario della città di Ascoli Piceno, oggi diffuse in tutto il territorio italiano, come anche al di fuori dei confini nazionali. Vengono generalmente servite assieme ad altri prodotti fritti come antipasto.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook olive ascolane using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Olive ascolane:
- Take 16 large green pitted olives
- Prepare 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
- Make ready Spoonful grated parmesan cheese
- Get 1 beaten egg (half for the mince mixture, half for breadcrumbs)
- Take Flour for dusting
- Prepare 3 tablespoons fine breadctumbs
- Prepare Salt and pepper
- Make ready Oil for frying
- Make ready Olive oil
Olive ascolane are traditionally made using these fine local green olives, which are then stuffed with a meat filling, breaded and deep fried. 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. (For not italian friends, it says "i love you as if you were Olive ascolane). In this eloquent picture you can admire a splendid example of spritz with an olive swimming inside. The recipe of Olive Ascolane, originally from Ascoli Piceno (Marche) but now on pizzeria and trattoria menus in Italy.
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.
Fried olives stuffed with beef, chicken and pork. Certificazione assegnata a quei prodotti agricoltori e alimentari il cui processo produttivo è legato ad un'area geografica specifica. Download Olive ascolana stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Le olive ascolane sono un antipasto della cucina marchigiana a base di olive e carne riconosciuto con il marchio DOP. Si preparano denocciolando le olive, si farciscono con la carne e si friggono. olive ascolane nutrition facts and nutritional information.
So that is going to wrap it up for this exceptional food olive ascolane recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
