Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, olive ascolane. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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—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. Olive ascolane are highly addictive snacks originating from the town of Ascoli Piceno in the Italian region of Marche.
Olive ascolane is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Olive ascolane is something that I have loved my whole life.
To begin 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 cook it.
The ingredients needed to make Olive ascolane:
- Make ready 16 large green pitted olives
- Make ready 50 g pork and beef mince or so
- Take 15 g carrots, onions and celery finely chopped
- Take 1 clove and a bay leaf
- Get 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
- Make ready Salt and pepper
- Get Oil for frying
- Prepare 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. The recipe of Olive Ascolane, originally from Ascoli Piceno (Marche) but now on pizzeria and trattoria menus in Italy. Le olive ascolane o olive all'ascolana sono un piatto tipico delle Marche ma ormai sono diffuse in tutta Italia e nel mondo. Le olive, denocciolate, vengono riempite con un composto di carni miste e poi fritte.
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.
Le olive ascolane o olive all'ascolana sono un piatto tipico delle Marche ma ormai sono diffuse in tutta Italia e nel mondo. Le olive, denocciolate, vengono riempite con un composto di carni miste e poi fritte. Certificazione assegnata a quei prodotti agricoltori e alimentari il cui processo produttivo è legato ad un'area geografica specifica. 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.
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