Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, olive ascolane. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Olive ascolane is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine 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 components. You can have olive ascolane using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Olive ascolane:
- Prepare 16 large green pitted olives
- Take 50 g pork and beef mince or so
- Prepare 15 g carrots, onions and celery finely chopped
- Prepare 1 clove and a bay leaf
- Get Spoonful grated parmesan cheese
- Get 1 beaten egg (half for the mince mixture, half for breadcrumbs)
- Get Flour for dusting
- Get 3 tablespoons fine breadctumbs
- Prepare Salt and pepper
- Prepare Oil for frying
- Prepare Olive oil
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. 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. Ideally, the large, green local Ascolana Tenera variety is used in the preparation, but any large, mild, brined green olives will also do.
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.
Ascolano is a cold-hardy table variety olive cultivar from the Marche and Tuscany regions of Italy that is also grown in California for olive oil. Cook the veg in a little olive oil. Now add a clove, bay leaf and a dash of water. 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.
So that is going to wrap it up with this exceptional food olive ascolane recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
