Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, olive ascolane. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. * 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. Olive ascolane are highly addictive snacks originating from the town of Ascoli Piceno in the Italian region of Marche. These snacks consist of pitted, meat-filled, breaded and deep-fried olives.
Olive ascolane is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Olive ascolane is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook olive ascolane using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Olive ascolane:
- Take 16 large green pitted olives
- Take 50 g pork and beef mince or so
- Take 15 g carrots, onions and celery finely chopped
- Prepare 1 clove and a bay leaf
- Prepare Spoonful grated parmesan cheese
- Take 1 beaten egg (half for the mince mixture, half for breadcrumbs)
- Prepare Flour for dusting
- Take 3 tablespoons fine breadctumbs
- Make ready Salt and pepper
- Prepare Oil for frying
- Get Olive oil
A typical dish from the Marche region of Italy, the It would be best made with olives from that area called "ascolane tenere", which are big and sweet. 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. Certificazione assegnata a quei prodotti agricoltori e alimentari il cui processo produttivo è legato ad un'area geografica specifica.
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.
Si preparano denocciolando le olive, si farciscono con la carne e si friggono. 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. Olive Ascolane is an Italian starter from Ascoli Piceno made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices. Le olive ascolane sono un piatto tipico della provincia di Ascoli Piceno, ma diffuse in tutta Italia.
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