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How to make Olive Ascolane

How to make Olive Ascolane | Le Marche and Food | Scoop.it

[...] The olives are originally from Ascoli Piceno, a province in the Marche region. They are now on pizzeria and trattoria menus in central Italy – including Rome. Served as an antipasto, they are perfect to take the edge off your hunger. But after my endeavor I will never again gobble up these olives when they arrive at the table. Instead, I’ll savor them. In fact, that might be the whole purpose of DIY – you experience how much effort goes into making (artisanal) items, so you’ll give them the attention they deserve. Yes, that’s even true for the funky sweater!

Olive Ascolane (recipe adapted from Giallo Zafferano)

A few things before you start. Use big green, tender, slightly salted olives (from Ascoli if you can). The best way to remove the pit is to take a small sharp knife and cut in a spiral movement, the way you peel an apple without breaking its skin. This way, the olive can be put back together without holes after you stuff them. This process definitely takes some practice!


  • 750 grams green, meaty olives (Ascolane)


Ingredients for the stuffing:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 small celery stalk, chopped
  • 75 grams beef, ground or in chunks
  • 75 grams ground pork, ground or in chunks
  • 75 grams chicken or turkey, ground or in chunks
  • 1 cup white wine
  • 50 grams breadcrumbs
  • 50 grams Parmigiano Reggiano
  • 1 egg
  • 1 handful of parsley, finely chopped
  • rind of ½ lemon
  • pinch of ground cloves
  • pinch of nutmeg

For the breading:

  • flour
  • 3 eggs, lightly beaten
  • breadcrumbs
  • vegetable oil for frying


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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini