In breve
The dish in short
- Large, tender green olives of the Ascolana Tenera variety, pitted and filled.
- A filling mostly of beef and pork, with chicken or turkey at no more than 10%, cooked with vegetables and white wine.
- Bound with egg and aged hard cheese, seasoned with nutmeg.
- A light coating of flour, egg and fine breadcrumbs, then fried.
Il video, Ascoli Piceno, Marche
Olive all'ascolana
The video: Stuffed fried olives of Ascoli
Large green Ascolana Tenera olives stuffed with beef and pork, breaded and fried, and protected by the PDO ‘Oliva Ascolana del Piceno’. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 2 h 11 min
- Cooking
- 45 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
