Olive all'ascolana

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Olive all'ascolana
Olive all'ascolana.jpg
Olive all'ascolana
CourseAppetizer
Place of originItaly
Region or stateMarche
Serving temperatureHot
Main ingredientsOlives, meat, soffritto, breadcrumbs, cheese

Olive all'ascolana (Also called olive ascolane ripiene) (meaning "stuffed olives Ascolano") is an Italian appetizer of fried olives stuffed with meat.

History[]

Olive all'ascolana was first created in the Ascoli Piceno region of Marche, Italy around 1800. The dish was created by private chefs to use leftover meat after parties or celebrations at wealthy estates.[1] The dish is served as an appetizer at bars with aperitifs. It's also served at festivals in paper cones.[1] In 2015, Mimi Sheraton named featured the dish in her book 1,000 Foods to Eat Before you Die.[2]

Dish and variations[]

The traditional recipe involves cutting Ascolano, or green olives, away from their pits in a spiral and forming the olive around a small ball of meat.[1] Contemporary recipes also use pitted olives.[3] The meat is often a mix of different meats, including veal, beef, pork, or chicken. The meat is sauteed with soffritto. It is then stewed in white wine, ground up, and mixed with cheese (Parmigiao-Reggiano[1] or Grana Padano[4])[1] Some recipes call for nutmeg, garlic or red chili flakes to be added to the mixture, including a recipe by Sanjeev Kapoor.[1][5] The olives might also be stuffed with sweet Italian sausage, or in coastal areas, fish.[1][4] The stuffed olives are then rolled in egg and breadcrumbs and fried in vegetable oil.[4]

Some chefs serve them with a lemon wedge and other fried food, such as sage, lamb chops or custard.[1][3] Olive all'ascolana pairs with dry, crisp white wines, including Verdicchio or Pinot Blanc.[6]

References[]

  1. ^ a b c d e f g h St. Onge, Danette (17 August 2019). "Stuffed and Fried Ascolana Olives (Olive all'ascolana)". The Spruce Eats. Retrieved 13 May 2021.
  2. ^ Sheraton, Mimi (2014). 1,000 foods to eat before you die : a food lover's life list. New York. p. 210. ISBN 9780761141686. Retrieved 13 May 2021.
  3. ^ a b Necchio, Valeria. "Olive Ascolane Recipe - Great Italian Chefs". Great Italian Chefs. Retrieved 13 May 2021.
  4. ^ a b c Bastianich, Lidia (2015). Lidia's mastering the art of Italian cuisine : everything you need to know to be a great Italian cook. New York. p. 107. ISBN 0385349467. Retrieved 13 May 2021.
  5. ^ Kapoor, Sanjeev. Italian Cooking. Popular Prakashan. p. 34. ISBN 978-81-7991-327-7. Retrieved 13 May 2021.
  6. ^ Goldstein, Joyce Esersky (2001). Enoteca : simple, delicious recipes in the Italian wine bar tradition. San Francisco: Chronicle Books. p. 32. ISBN 0811828255. Retrieved 13 May 2021.
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