Le Marche and Food
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
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How to make Stuffed Olives - called Olive Ascolana

If you fancy something different for party nibbles this is it: Olive Ascolana are stuffed and fried olives from the Ascoli Piceno region of central Italy
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Olive all'Ascolana among 17 Italian Street Foods You Need In Your Life

Olive all'Ascolana among 17 Italian Street Foods You Need In Your Life | Le Marche and Food | Scoop.it

Italy has absolutely mastered the art of serving food anywhere, anytime. In the spirit of living a delicious, joyful life and savoring the flavors along the way, we bring you the very best of Italian street fare. [...]

Mariano Pallottini's insight:

Olive all’Ascolana - Origin: Le Marche
Mediterranean countries tend to be in love with all things olive, and Italy is no exception. Take this breaded olive stuffed with spicy ground meat; you haven’t tasted Italy until you’ve tasted this.

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Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 2/2

Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 2/2 | Le Marche and Food | Scoop.it

These meat-stuffed, breaded and fried olives are a typical specialty originating circa 1800 in Ascoli Piceno in the Marche region. Allegedly they were invented by the cooks of wealthy families as a way to utilize meat leftover from abundant feasts. Each olive is painstakingly cut away from its pit in a spiral shape, then reformed around the stuffing: a combination of several types of meat (usually veal or beef, pork, and chicken), sauteed with a soffritto, tewed in white wine, ground, and mixed with grated Parmigiano Reggiano cheese and a touch of nutmeg. [...]

Ingredients

  • 1 pound (~500 grams) drained & rinsed brine-cured green Ascolane olives
  • 3 tablespoons olive oil
  • 1/2 onion, finely diced
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1/2 cup dry white wine
  • 14 ounces (400 grams) lean beef or veal, finely diced
  • 5 ounces (150 grams) lean pork, finely diced
  • 2 ounces (50 grams) chicken breast, finely diced
  • 1/2 teaspoon fine sea salt
  • 2 egg yolks, lightly beaten
  • 1 cup (50 g) freshly grated Parmigiano Reggiano
  • Freshly grated zest of 1/2 lemon
  • Pinch of freshly ground nutmeg
  • Pinch of freshly ground black pepper
  • 1 1/2 cups (180 g) all-purpose flour
  • 2 eggs, lightly beaten
  • 2 1/2 cups (10 ounces/250 g) fine bread crumbs
  • 2-3 cups (1/2 liter) frying oil (peanut or other high-smoke point oil)


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Olive All'Ascolana: Are you clamsy with the spiral cut? Tal-Pina Ascolana is the unswer from USA

Tal-Pina is the first and only olive pitting and spiral slicing system. Long gone are the days of hand carving olives with a parring knife. This method resulted in a low out-put of prepared olives, with countless hours wasted. Tal-Pina understands that your time is valuable, and so is keeping with tradition.

That is why our system relieves you of the grueling task of pitting and slicing olives. Giving you back the time where it matters most. The preparation of the olive, to be shared with friends and family.

The Tal-Pina Olive pitting and slicing system is crafted by hand in Canada. With quality components created from durable stainless steel and nylon plastics. All systems are rigorously tested and quality controlled through a family owned and operated company. Giving you, the customer piece of mind knowing that each system is built with care and quality.

http://tal-pina.com/ 

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Where to buy Olive all'Ascolana

Where to buy Olive all'Ascolana | Le Marche and Food | Scoop.it

Olive all'Ascolana are the gastronomical symbol of Ascoli Piceno in Le Marche, Italy.

In the 18th century the ingenious cooks from this beautiful town in Le Marche had the idea to stuff and fry the big olives and so came to light a new culinary discovery.

In 2005, the olives all’Ascolana from Piceno area were included in Europe’s Protected Designation of Origin scheme.

This labour intensive specialty used only the ‘Tenere Ascolane’ olives which have a flesh that is particularly soft and sweet and a small stone making it perfect for stuffing.

True lovers of the dish know that when making these olives for guests, one should always calculate at least ten olives per person.

The olives used for Olive all’Ascolana should be the “Ascolana Tenera” variety, which are kept in pickled water with a touch of fennel seeds before being stuffed with beef, pork or white meat and then fried in extra-virgin olive oil.

The Olive All'Ascolana can be bought frozen directly from the main area of production in Le Marche guaranteed by strict European food health regulations.


www.gela.cc

www.lascolana.com/en

www.miglioriolive.it

www.oliveascolanemadeinitaly.com

www.bachettifood.it

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Saidu Saj's curator insight, March 17, 2015 9:59 PM

One of the things that interest me is the good food, I like the feeling of eating good food.; I always  go to restaurant with good food. It makes me feel good both inside and outside. We all know that good food is the best, it enhance you health by keeping you active, confident with stomach and most of all keep you healthy.

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Introducing olives all'ascolana

Introducing olives all'ascolana | Le Marche and Food | Scoop.it

Named after their city of origin, Ascoli Piceno (Marche region) where they were first prepared, the variety of olives that is used got the PDO status in 2005.It’s a simple recipe and a very versatile food, as it can be considered as street food, finger food or as a tasty appetizer. They say it may date back to the early 19th century. At that time, some chefs invented this recipe that combines the pulpy green olives grown in Ascoli Piceno and the meat that the noblemen they worked for received in huge quantities by their peasants. Nowadays, you can find them frozen in the supermarket, but people from Marche keep up the tradition to make them from scratch on Sundays.

Ingredients:

  • olives from Ascoli piceno;
  • mixture of beef and pork meat;
  • white wine;
  • egg yolks;
  • grated parmesan cheese;
  • flour;
  • breadcrumbs

Directions

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Olive all'Ascolana - Fried stuffed olives Ascolana

Olive all'Ascolana - Fried stuffed olives Ascolana | Le Marche and Food | Scoop.it

Ingredients: 
Green Ascolane olives 
Filling: lean beef, lean pork, chicken, eggs, grated parmesan, carrots, celery, onion, dry white wine, salt, nutmeg, lemon zest, pepper, clove 
To fry: eggs, bread crumbs, white flour, extra-virgin olive oil

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Olive all'Ascolana in front of the sea in Australia

Olive all'Ascolana in front of the sea in Australia | Le Marche and Food | Scoop.it

...Already a big fan of their Darlinghurst restaurant this new outpost is part of new developments on Hall Street (with Harris Farm and Messina next door).
We’ve arrived in the afternoon when the restaurant is quiet but the pasta makers are busy prepping for the evening meal. I’ve made pasta loads of time but it’s great to see some experts at work for handy tips and tricks.
For starters we are trying the scientific genius that are the Olive all'Ascolana. These are olives stuffed with pork mince, crumbed and fried and the only thing I know for sure is that they are delicious and would be impossible for me to replicate at home. Yum.[...]

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Italian Stuffed Olives "all'Ascolana"

Italian Stuffed Olives "all'Ascolana" | Le Marche and Food | Scoop.it

True lovers of the dish know that when making these olives for guests, one should always calculate at least ten olives per person. Which means, yes, almost one hundred olives for eight people. But let’s start from the beginning, as the purists would. The olives used for Olive all’Ascolana should be the “Ascolana Tenera” variety, which are kept in pickled water with a touch of fennel seeds before being stuffed with beef, pork or white meat and then fried in extra-virgin olive oil. In 2005, the olives all’Ascolana from Piceno area were included in Europe’s Protected Designation of Origin scheme. Zè Migliori is the owner of a famed delicatessen in the center of Ascoli Piceno. “The exact recipe for our stuffing is a family secret – and each family has its own – but usually it includes three kinds of meat: chicken, veal and pork cooked with seasoning and sautéed in butter, Parmigiano and nutmeg. The meat should be ground in a meat grinder only after cooking.” [...]

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Cena di Ascoli Piceno ...

Cena di Ascoli Piceno ... | Le Marche and Food | Scoop.it

Ascoli is famous across Italy for its delicious Olive Fritte Ascolane, or deep-fried stuffed olives. These are a fleshy green olive locally grown, carefully pitted, spiraled, stuffed with meat, breaded, and then deep-fried. We enjoyed them with every dinner, every night.
Tortino like? seared beef with salad and tartufo on a crusty roll.
Fetta di pane croccante croccanti con manzo scottato con insalata.
This is a dish called Agnello Arrosto, one of the items we had at brunch with la famiglia. The meat is lamb, and of all the meals I enjoyed, this is the one I did not try. Never said I was a foodie….
Vellutata con Tartufo
Prosciutto Nostrano Affettato a Mano
Bruschetta al Pomodoro
Carpaccio di Anatra
Truffles, or tartufo, are also abundant. They are a fortune in the States, but in Le Marche they are a common, and delicious, everyday ingredient.

As you can see, I ate well. The Italians know how to meld flavors and textures to perfection. Their presentation is faultless and always appetizing, but you already knew that ….

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Olive all'Ascolana - Olives from Ascoli

Olive all'Ascolana - Olives from Ascoli | Le Marche and Food | Scoop.it

This recipe for stuffed olives was a dish I had requested my mother teach me as it is a specialty from my dad's home town of Ascoli Piceno in the Marche region of Italy. These stuffed olives are truly amazing and after tasting these you will never feel the same about olives again! I plan to make these a lot in the future as they are perfect at a dinner party and will always impress.
Olives are a gastronomical symbol of Ascoli Piceno in Italy.
In the 18th century the ingenious cooks from this small town in Marche had the idea to stuff and fry the big olives, and so came to light a new discovery. This labour intensive specialty used only the ‘Tenere Ascolane’ olives which have a flesh that is particularly soft and sweet and a small stone making it perfect for stuffing.

OLIVE ALL'ASCOLANA - OLIVES FROM ASCOLI
Serves six as a starter
Ingredients:

  • Dried breadcrumbs
  • 1 cup chicken or beef stock
  • 100g pancetta, cut in tiny cubes
  • 2 tbsp olive oil
  • 100g pork steak, cubed
  • 150g beef steak, cubed
  • 50g chicken livers, cleaned
  • 1 tbsp concentrated tomato paste
  • 3 eggs
  • 50g grated parmesan cheese
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Salt and Pepper to taste
  • 75 green olives
  • Plain flour
  • Olive oil for frying

Directions

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8 Oil-Fried Foods for Hanukkah: The Olive all'Ascolana

8 Oil-Fried Foods for Hanukkah: The Olive all'Ascolana | Le Marche and Food | Scoop.it
Hanukkah is a great excuse to let the oil flow and fry, fry away. Latkes and jelly donuts are the usual slick and crispy suspects, but they're not the only foods you can throw in the pan, which is why we've gathered eight great oil-fried recipes that are perfect for the upcoming holiday. Some are a little different, like crispy fried rings of squash, and some are, well, latkes -- but all are delicious.

Olive All'Ascolana - Serves 2 dozen (click on the photo for the other 7 recipes)

24 large green olives, pitted
1/2 cup goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, chopped fine
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 cup all purpose flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup parmigiano reggiano, or similar
1cup vegetable oil
parmigiano reggiano, for sprinkling
zest and juice from one lemon, for sprinkling

In a small bowl, mix the goat cheese, mustard seed, rosemary, chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up.
While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees.
Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the bread crumbs and cheese on the last plate.
When the olives have chilled, roll half of them in the flour, then in the egg, then in the bread crumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives.
Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.
Mariano Pallottini's insight:

This is not the typical Olive All'Ascolana Recipe but still very nice one. The biggest variation is the use of Goat Cheese that that, as the introduction of the parmisan beside the pecorino cheese, now considered widely accepted, brings an interesting accent to  the traditional, always great, formula

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"Olive All'Ascolana" go International and acquire tasty variations: Spicy Cheese-Stuffed Fried Olives

"Olive All'Ascolana" go International and acquire tasty variations: Spicy Cheese-Stuffed Fried Olives | Le Marche and Food | Scoop.it

Fried olives have originated in the Le Marche region of eastern Italy. There, they take pancetta, ground meats, cheese, herbs and spices and stuff large green olives, breading them and then deep-frying them to a golden crisp. Olive all’Ascolana is the name of the dish.

I felt a slightly North African take on this tradition would be delicious. I stuffed them with a spicy, harissa cream cheese before rolling them in breadcrumbs laced with freshly grated Parmigiano-Reggiano. A bit of tang from the cream cheese, some fiery heat from harissa, a touch of sweetness from honey — the briny olives become even more complex and with a deeply satisfying, deep-fried crunch. If you have never tried fried olives, now is your chance. They are incredibly easy to make and work for everything from a movie night to an elegant hors d’oeuvres for a dinner party. Enjoy!

Aliya LeeKong is Culinary Creative Director and Chef at Junoon in NYC.

Servings:6 Ingredients

  • 2 tablespoons ricotta cheese, room temperature
  • 2 tablespoons cream cheese, room temperature
  • 2 tablespoons Harissa
  • 2 teaspoons honey
  • 50 large pitted green olives, rinsed and dried
  • 1/2 cup panko or plain breadcrumbs
  • 1/4 cup parmesan
  • 1/4 cup flour
  • 1 egg beaten
  • oil, for frying
  • fleur de sel, (optional)
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Ascolana Olives & Fritto Misto

Ascolana Olives & Fritto Misto | Le Marche and Food | Scoop.it

“Ascoli is a wonderful ancient city close to the border between Marche and Abruzzo. Taking elements from both regions, this dish is a fried heaven of lamb, battered vegetables, sweet custard fritters and olive all’Ascolana; these amazing olives are stuffed with meat, breaded and deep fried to crispy perfection!

“Tradition calls for this recipe to use a quality of olives called tenera ascolana, which are meaty elongated olives infused in brine with fennel and pitted by hand. The crema fritta, a sweet custard used in this recipe, is also breaded and fried. This is a rich course, ideal as a main. It can also be found in street food festivals, as small bites to share like my version. The recipe requires quite a long preparation time, but once the crema fritta and olives are ready, they can be stored in the freezer and kept for later use. [...]

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Stuffed fried olives - olive all’ascolana

Stuffed fried olives are a local specialty in Italy's Marche region. Far from your average snack, these meaty gems are filled with a mixture of braised pork, chicken and vegetables. We've used pitted olives in this recipe, but if you feel like doing it for yourself, watch the video for tips. [...]

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Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 1/2

Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 1/2 | Le Marche and Food | Scoop.it

Stuffed Olives Ascolana Style, or Olive all'Ascolana: These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large and flavorful. These stuffed olives are generally classified as an antipasto, but will also work well as a first course, or as part of a platter of mixed fried foods, and are an excellent finger food. [...]

Ingredients

  • A pound (400 g) of very large mild olives, packed in brine (Greek will work, and if you buy them pitted you won't have to do it yourself)
  • 4 ounces (100 g) fresh mild pork sausage 
  • 4 ounces (100 g) ground veal 
  • 1/2 cup meat broth (bouillon is fine)
  • 2 ounces (50 g) diced cured lard (buy this from a delicatessen, or use pancetta or prosciutto fat) 
  • 10 ounces (250 g) fine bread crumbs (this will be about 2 1/2 cups) 
  • 1/2 cup dry white wine 
  • 1 cup (50 g) freshly grated Parmigiano (see note) 
  • 2 eggs 
  • 2 tablespoons flour 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon minced parsley 
  • A pinch of freshly ground nutmeg
  • Oil for frying

Directions

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Olive ascolane | yet another recipe of one of the best italian appetizer

Olive ascolane | yet another recipe of one of the best italian appetizer | Le Marche and Food | Scoop.it

A traditional Italian starter, the olive ascolane or olive all’ascolana are a relatively simple dish that requires a somewhat careful preparation and, most of all, the right kind of olives. You will need the ascolane tenere variety...

Ingredients

  • 100g beef
  • 100g pork
  • 100g chicken
  • 30g soft white bread
  • Half white onion
  • Nutmeg
  • 80g Parmigiano Reggiano cheese
  • Half lemon rind, grated
  • One third of teaspoon of ground cloves
  • 1 small carrot
  • 1 small celery stalk
  • 1 glass white wine
  • 3 egg
  • Salt
  • White flour
  • Breadcrumbs
  • 500ml extra-virgin olive oil

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How to make Deep-Fried, Stuffed Olives - Olive all'Ascolana

How to make Deep-Fried, Stuffed Olives - Olive all'Ascolana | Le Marche and Food | Scoop.it

Big green olives stuffed with meat, breaded, then fried: Olives all'Ascolana are the ultimate appetizer.

Ingredients

  • 60 large, whole green olives
  • 2 cups water
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1/4 cup (50 grams) butter
  • 1/2 small carrot, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 celery stick, finely chopped
  • 3 1/2 ounces (100 grams) pork, finely diced or minced
  • 3 1/2 ounces (100 grams) beef, finely diced or minced
  • 3 1/2 ounces (100 grams) chicken, finely diced or minced
  • 1/3 cup (80 ml) dry white wine
  • Pinch of nutmeg
  • Salt and pepper
  • [...]

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Olive Ascolane or Olive all'Ascolana - Stuffed Ascoli Olives

Olive Ascolane or Olive all'Ascolana - Stuffed Ascoli Olives | Le Marche and Food | Scoop.it

The only ingredient that you will find difficult to get hold of is the Ascoli olives themselves.  You might be lucky if you have a good Italian food deli nearby and more and more large supermarkets stock large green olives which will be ok, failing that Ascoli Olives can be bought online. 

Ascolane fritta are served with aperitivi,  as antipasti or eaten as street food. In the best Italian food traditions, these little devils take patience and care, the results though are worth the effort.

Ingredients

  • 1000g Ascoli Olives (large green olives)
  • for the stuffing:
  • olive oil
  • 100g each of  beef, pork and chicken or ohter white meat, all cut into small cubes
  • 50g mortadella
  • half an onion, a carrot and stick of celery
  • 50g freshly grated parmesan
  • 50g fresh breadcrums
  • to flavour – salt, pepper, nutmeg and cloves
  • splash of white wine
  • 2 eggs
  • for the frying:
  • sunflower oil
  • plain flour and fine breadcrums for coating
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Sexy Stuffed Olive Canapes - Italian Olives all'Ascolana

The perfect sexy little canapé.

IngredientsMakes 60 Olives

  • 500 g Large Green Pitted Olives 
  • 300 g lean Beef Mince
  • 250 g lean Pork Mince
  • 2 eggs 
  • 1 Red Onion, finely chopped 
  • 1 Carrots, finely chopped
  • 1 stick Celery, finely chopped 
  • 100ml Dry White Wine
  • grating Nutmeg
  • 100g Parmesan Cheese
  • 1/4 tsp Salt and Fresh Black Pepper
  • 200g Breadcrumbs 
  • 500ml Sunflower Oil
The olives should be oval in shape and just a bit larger than their original size. Bring the sunflower oil to a boiling point and fry a few olives at a time so as not to lower the temperature of the oil. Shake them from time to time so they fry evenly. When they become golden in color, place them on paper towels and serve them hot.
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Pampam Sivadat's curator insight, July 19, 2015 4:58 AM

Catering design
-canape 

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Buy Stuffed Olive Ascolana in Internet

Buy Stuffed Olive Ascolana in Internet | Le Marche and Food | Scoop.it

It's a tasty appetizer, one of the most famous Italian dish. 

These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large, green and mild, and were already renowned in Roman times. These stuffed olives are however more recent, dating to the 17th century.

Producer: Antica Gastronomia the taste of italian cooking tradition

To be preserved at:  0 + 4° c

Selflife: 10 days

Packaging: try of 1 kg. +/-10%

Price: € 22,00 kg.


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Fried olives Ascolana-style

Fried olives Ascolana-style | Le Marche and Food | Scoop.it

If you haven’t yet had the pleasure of biting into a stuffed, fried olive, believe me, these can be wickedly addicting. This recipe is easy as 1-2-3 – stuff, coat, fry – although I must warn you that it’s the process of stuffing them that makes most people opt for the ready-made. Two important things that I’d like to point out about the olives are that you really need super large green ones kept in a simple brine (pre-pitted thank you). I’m not sure if it is even at all possible to find these in the states. Secondly, when you make the cut in the olive to facilitate stuffing, make a spiral incision from top to bottom, kinda like the seam on the cardboard roll of paper towels. This seems to work better than doing a straightforward slice.

The rest of the procedure is merely coating the olives in flour, dipping them in beaten eggs, and giving them a roll in fine breadcrumbs.

The following is a recipe for a beef/lamb mixture that makes enough to stuff 8 dozen large olives.

  • olive oil
  • 12 oz. lean ground beef
  • 12 oz. lamb, cubed (I cannot find minced lamb here)
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 clove garlic, minced
  • 1/2 cup italian parsley, chopped
  • 1/4 cup white wine
  • 2 large eggs
  • 1/2 cup grated parmigiano or grana
  • 1 teaspoon grated nutmeg
  • salt and pepper
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An Introduction to Le Marche's Culinary Classics

An Introduction to Le Marche's Culinary Classics | Le Marche and Food | Scoop.it

Italian food has had a massive impact on the British diet in the past few decades.[...]

Le Marche is lucky enough to be a region with a long (and award winning) coastline as well as fertile soils for amazing fresh fruit and veg and the prized Marchigiani cattle. Le Marche has some of it’s own classic dishes:

  1. Olive All’Ascolana – These tasty treats from Ascoli Piceno are olives which have had the stones removed, and are stuffed with a mixture of pork and veal and then dipped into breadcrumbs and deep fried. [...] 
  2. Brodetto – This is a fish stew from the Ancona area. It has a tomato base and tradition specifies no less than 13 different types of fish!  [...] 
  3. Vincisgrassi – This is a delicious, rich and creamy white lasagne. [...] 
Mariano Pallottini's insight:

Brodetto is a costal dish prepared in several different ways. If you drop by the coastal towns of San Benedetto del Tronto, Ancona, Porto Recanati and Fano, you will be overwhelmed by the unique flavour of seafood coming from any restaurant, as you have a nice stroll in those quaint villages. http://www.festivalbrodetto.it/ 


Other Le Marche classic dishes:

 http://www.marchebreaks.com/cuisinefromlemarche.htm 

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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 nel Piatto: The ten best food and drinks of Le Marche

Le Marche nel Piatto: The ten best food and drinks of Le Marche | Le Marche and Food | Scoop.it

Here we want to propose you the 10 Best Food and Drink of Le Marche, a mini guide to those things you don't have to miss to taste once you get there (here). Hope you enjoy it.

  • Vincisgrassi 
  • Visner 
  • Ciabuscolo 
  • Maccheroncini di Campofilone
  • Olive all'Ascolana
  • Verdicchio
  • Brodetto di Pesce 
  • Coniglio in Porchetta
  • Moretta di Fano
  • Anisetta Meletti
more...
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