Oliva all'ascolana, the queen of the table

Known as hard or soft olive Ascolana or San Francesco, this olive is part of the agricultural biodiversity of the Marche region. An olive variety which grows in the Ascoli Piceno province, used to prepare tasty brines, but mostly for the realization of one of the most famous Marchigian dishes: the olive all’ascolana,the Ascolan olives.

An olive with a delicate cultivation, which has obtained the PDO (Protected Designation of Origin) mark . The Ascoli olives recipe dates back to the nineteenth century, when the noble’s families of the Piceno family began to fill the olives with meat, to consume them on special occasions such as weddings, Christmas and Easter.

There are numerous variations in the preparation of this dish, we suggest that recipe in “La cucina delle Marche” book by Petra Carsetti, published by Newton Compton.

Petra Carsetti’s recipe

Known all over the world, imitated from the north to the south, frozen or defrosted, industrial or artisanal, the olives from Ascoli are a real delight. Of course, if you consult the grandmothers of the Ascoli Piceno province, you will hear thousands of different recipes: someone says that inside the stuffing goes more pig, who adds the nutmeg, who does not put the Parmesan. This is the version that I have personally tested and that is not bad at all ....

INGREDIENTS

1kg of green olives from Ascoli

Carrot

lean calf meat

Celery

100 gr of chicken breast

Onion

100 gr of lean pork meat

Garlic

50 gr of raw ham

Oil

100 grams of grated Parmesan cheese

Fry oil

2 + 4 eggs

Flour

nutmeg

Breadcrumbs

Butter

Salt

Cut the veal, the pork and the chicken breast into small pieces and let them cook in a pan with a mix of carrot, celery, garlic, onion, salt and oil. Grind the seasoned meat and then simmer it with the ham. Put everything back in the pan and let it absorb the sauce remaining, then add the Parmesan cheese and the nutmeg. Once the flame is off, add the two eggs and the butter and mix well until you get a nice smooth and soft filling. Pit the olives, fill them with dough, pass them in the flour, then in the egg and finally in the breadcrumbs. Fry in plenty of oil (they must be covered with oil and never turn them over to prevent it from coming out) and serve hot.

MakeinMarche recommends you to taste them together with a Verdicchio dei Castelli di Jesi Superiore.

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