Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, olive ascolane. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Olive ascolane is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Olive ascolane is something that I have loved my entire life. They’re fine and they look fantastic.
This appetizer is one of the most representative of the Italian culinary tradition and it will surely be a hit with your friends: the fried stuffed olives Ascolana style! 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 begin with this particular recipe, we have to prepare a few components. You can have olive ascolane using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Olive ascolane:
- Prepare 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
- Get Spoonful grated parmesan cheese
- Get 1 beaten egg (half for the mince mixture, half for breadcrumbs)
- Prepare Flour for dusting
- Prepare 3 tablespoons fine breadctumbs
- Prepare Salt and pepper
- Prepare Oil for frying
- Prepare 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. 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. Le olive ascolane o olive all'ascolana sono un piatto tipico delle Marche ma ormai sono diffuse in tutta Italia e nel mondo.
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, denocciolate, vengono riempite con un composto di carni miste e poi fritte. 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. The recipe of Olive Ascolane, originally from Ascoli Piceno (Marche) but now on pizzeria and trattoria menus in Italy. Your Olive Ascolane stock images are ready. Download all free or royalty-free photos and vectors.
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