Fritto misto all'ascolana
Fritto misto all'ascolana is a festive and generous dish typical of the Marche region, particularly from the Ascoli Piceno area. A celebration of local culinary tradition where stuffed olives, fried cream, and vegetables meet in a crispy, golden coating. A true classic on Marche tables, perfect for special occasions.
Preparation
- 1
Prepare the filling for the olives: brown the ground meat in a pan with a drizzle of oil, add the Parmigiano Reggiano, salt, and pepper. Add one egg and mix well, then gently fill each drained olive.
- 2
Prepare the fried cream: heat the milk, then slowly pour the flour in a steady stream while stirring continuously to avoid lumps. Add salt, pepper, and nutmeg, cook for 10 minutes until you have a thick cream.
- 3
Pour the hot cream onto a marble surface or dampened parchment paper, spread it into a uniform layer about 1 cm thick, and let it cool completely.
- 4
Cut the zucchini into batons about 8 cm long and the cleaned artichokes into wedges, lightly salt them.
- 5
Prepare three plates: in the first place the flour, in the second the remaining beaten eggs, in the third the breadcrumbs.
- 6
Cut the cooled cream into cubes and gently coat the stuffed olives, cream, zucchini, and artichokes first in flour, then in egg, and finally in breadcrumbs.
- 7
Heat the frying oil to 170-175°C and immerse the croquettes in small batches, being careful not to crowd the pan.
- 8
Fry until golden brown, about 3-4 minutes, then drain on paper towels.
- 9
Serve the fritto misto while still hot, preferably on a paper plate to maintain its crispiness.
- 10
Accompany with lemon cut into wedges or a delicate mayonnaise sauce.
Chef's Tips
Prepare all ingredients before you start frying: fritto misto must be served immediately, still steaming and crispy. If the oil is too hot, the coating burns before the inside cooks; if it's too cold, the fried food becomes greasy.