Olives all'Ascolana 

For those who don’t know, these are meat-stuffed, breaded and fried olives originating from Ascoli. Ascoli olives are certainly the most representative traditional dish of the Marche gastronomy, appreciated and known all over the world. This ancient recipe born around the end of the 800, involves the use of olives, generally preserved in a brine seasoned with wild fennel seeds and local aromatic herbs, and also three different types of meat, namely beef, pork and chicken (or turkey), combined with Parmigiano Reggiano, vegetables and aromas. Ascoli olives are a typical dish of the Marche, characterized by a filling based on meat and vegetables. Perfect to serve at a buffet or as an appetizer.

Delicious olives rich in pulp and with a filling based on meat and vegetables, breaded and fried. Traditionally they are served as a second course, being one of the main components of the local mixed fry, but they are also perfect to serve as an appetizer. Whichever way you decide to serve them, certainly bring to the table a nice tray of homemade Ascoli olives will guarantee you the compliments of every diner. Respecting the use of the three types of meat is also important, in order to obtain that rich and full-bodied taste that distinguishes Ascoli olives: beef, pork and chicken, combined with a sauté of vegetables and flavored with a generous handful of Parmesan. But do not worry that the taste is heavy, to act as a counterweight there is the lemon zest that flavors the filling degreasing it and binding well to the flavor of frying. 

Absolutely irresistible!

INGREDIENTS FOR ABOUT 100 ASCOLI OLIVES

Olives 1 Kg

FOR THE FILLING

Beef pulp 100 g

Pork pulp 100 g

Chicken 100 g

Breadcrumbs 30 g

Onions ½

Nutmeg to taste

Parmigiano Reggiano PDO to be grated 80 g

Lemon zest ½

Clove, ground 1 pinch

Small carrots 1

Small celery 1 coast

White wine 1 glass

Medium eggs 1

Salt to taste

FOR BREADING

Medium eggs 2

Flour to taste

Breadcrumbs to taste

FOR FRYING

Extra virgin olive oil 500 Ml

PREPARATION

Chop the vegetables (onion, celery, carrot) and brown them with 3 tablespoons of extra virgin olive oil, cut the three types of meat into small cubes and add them to the sauté. When the meat is browned, salted, add the white wine and evaporate over low heat. Remove the mixture from the heat and let it cool, then grind it pour the mixture into a bowl, then add the clove powder and nutmeg, grated zest of 1/2 lemon, an egg, grated Parmesan, bread crumbs reduced to crumbs and knead well until the mixture is soft but compact, let it rest for half an hour. Now go on to pit the olives: with a kitchen knife with a smooth blade, spiral the olive without breaking it starting from the stalk, so as to obtain a spiral of pulp freed from the stone. Ideally, it is as if you had to peel a citrus fruit without ever detaching the blade of the knife and breaking the peel accordingly. At this point fill the olives with the filling obtained, taking care to give them back their original shape (which of course will be a bit more swollen!). Meanwhile, prepare three bowls containing separately; flour, beaten eggs and breadcrumbs. Pass each olive first in flour, then in beaten egg and finally in breadcrumbs, and when they are all ready, let them rest in the cool for half an hour. and then repeat the operation to give a second breaded in order to make them crispy for frying. At this point, you can fry the olives all'ascolana in boiling extra virgin olive oil, rotating them from time to time until they reach a golden and uniform color; Then drain them and place them on a plate with absorbent paper. 

Serve the olives all'ascolana hot.