How to Make Perfect Olive ascolane

Olive ascolane. 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. 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.

This olive ascolane recipe - or olive all'ascolana - hails from Marche, which is known for its deep-fried treats. 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. You can have Olive ascolane using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Olive ascolane

1. It's 16 of large green pitted olives.
2. You need 50 g of pork and beef mince or so.
3. It's 15 g of carrots, onions and celery finely chopped.
4. It's 1 clove of and a bay leaf.
5. It's Spoonful of grated parmesan cheese.
6. You need 1 of beaten egg (half for the mince mixture, half for breadcrumbs).
7. You need of Flour for dusting.
8. Prepare 3 tablespoons of fine breadctumbs.
9. You need of Salt and pepper.
10. It's of Oil for frying.
11. It's of Olive oil.

Fried olives stuffed with beef, chicken and pork. 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. Le olive ascolane sono un antipasto della cucina marchigiana a base di olive e carne riconosciuto con il marchio DOP. Certificazione assegnata a quei prodotti agricoltori e alimentari il cui processo produttivo è legato ad un'area geografica specifica.

Olive ascolane instructions

1. 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.
2. 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.
3. 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.
4. Now dust each olive in flour, then roll in the rest of the beaten egg and then roll in breadcrumbs.
5. When you have finished, heat frying oil in a pan. Deep fry in 2-3 batches. Drain on kitchen paper and serve..

Olive Ascolane is an Italian starter from Ascoli Piceno made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices. The recipe of Olive Ascolane, originally from Ascoli Piceno (Marche) but now on pizzeria and trattoria menus in Italy..ricetta olive ascolane, olive recipes, OLIVE ASCOLANE, delicious olives stuffed with meat #cucina #ricette #recipes feste vicine poiché in famiglia le olive ascolane sono molto apprezzate e richieste. Download Olive ascolana stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This website uses cookies to ensure you get the best experience on our website. Santi numi, ma che pena mi fate OLIVE ASCOLANE!