Description
Oliva al ascolana owe their name to the area of Ascoli Piceno in the Marche region. For this dish used a variety of olive grown in the province. These olives are more mild flavor and giant size. The recipe was created in the late 1800 cooks aristocratic families of Ascoli. And since the dish was considered expensive and time consuming, it was prepared mainly for special occasions and important guests. In fact it is a cargo. I want to bring to your attention one of the classic versions of this dish.
Ingredients
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Green olives
500 g
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Beef
100 g
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Pork
100 g
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Chicken fillet
100 g
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Sausage
100 g
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Parmesan
100 g
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Carrots
2 piece
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The Apium graveolens Dulce
2 piece
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Shallots
1 piece
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Chicken egg
3 piece
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Lemon peel
0.5 piece
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Dry white wine
1 cup
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Bread crumbs
250 g
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Flour
100 g
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Olive oil
2 Tbsp
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Carnation
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Nutmeg
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Salt
Cooking
If possible, use this recipe large olives with the pit (the difference is shown in the photo). Prepare all the necessary products. Clean the vegetables, slice the meat and mortadella into small pieces.
Chop the onions, carrots and celery.
Lightly fry in a little olive oil.
Add meat and continue to fry until light Golden brown, season with salt, then pour a glass of wine and simmer on medium heat until the liquid is evaporated.
When the mixture has cooled, add the mortadella. Grind in a blender. To shift the resulting mince into a bowl and attach the cloves, nutmeg, lemon zest, cheese, egg yolk. Stir until smooth and leave for 30 minutes in a cool place.
Meanwhile, to prepare the olives: with a sharp knife, starting from the stalk, cut the flesh in a continuous spiral.
Not all of the spiral can be perfect, the important thing is that of the circumcision of the flesh is possible to form an olive stuffed with.
When the beef is ready, it is possible to easily form a ball.
Proceed to the stuffing. In polarisierte spiral pulp of olives to put a ball of filling, wrap, giving a slightly rounded shape.
In some places the meat can gently come out.
The next stage of preparation - breading. To break the olives in the flour.
Dip in egg and roll in breadcrumbs.
When all the olives are ready, leave them in a cool place for approximately half an hour. Breading double, let's continue. Again dip olives in the egg.
In the classic version of this dish stuffed olives are fried in large quantities of olive oil. In this case the final batter is made again in the breadcrumbs. If you also prefer a lighter option, add in breadcrumbs a little olive oil and finish breading them.
Vystelit parchment pan, put the olives. Bake in a preheated oven at 200°C for 10-15 minutes until Golden brown. Either fry in large quantities of olive oil (the olives should be completely submerged in oil) to dry out from excess oil. Personally, I prefer cooking in the oven. Serve hot.
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