Olive all'Ascolana
Olive all'Ascolana are perhaps Italy's most famous street food: tender Ascolane olives from Piceno with Protected Designation of Origin, pitted and stuffed with a savory mixture of mixed meats, breaded and fried. Crispy on the outside, soft and flavorful on the inside.
Ascoli Piceno is their home: in Piazza del Popolo, a steaming tray of them is never missing.
Preparation
- 1
Brown the meats and chop them finely.
- 2
Mix the meats with Parmesan, 1 egg, nutmeg, and salt.
- 3
Stuff each olive with the meat filling.
- 4
Coat in flour, then in beaten egg, then in breadcrumbs.
- 5
Fry in oil at 170°C until evenly golden.
- 6
Drain on paper towels and serve piping hot.
Chef's Tips
Olive Ascolane del Piceno DOP are large and tender: irreplaceable. The filling must be cold before stuffing the olives. Fry only a few at a time.