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The
Olives of Ascoli
Table
olives are just as precious the tender ascolana olive, called
Picena by the classical latins, is exclusives. Good, juicy, easy to digest,
it is by far the best green table olive on the world. Also if the
production area is more vast, the ideal habitat is near Ascoli Piceno, It
is originated from clumbing travertine, calcareous rocks plus flowing
water and a cold temperature, ideal for plants. The Ascolana olive enjoys
renewed preference. Plinio testified that it contains little acid and it
is the best salted. More recent statements are connected to Pope Sisto V,
Garibaldi, Rossini… Due to its fragility, the Ascolana olive risks
extinction, when the laborious ascolan woman surrender to the hard work of
hand picking it. It’s well known in the world for the very tasty way it
is prepared: the oliva ascolana fritta (stuffed and fried). If the
technique and row material are original, the result is unrepeatable.
Ascoli
stuffed olives
Ingredients:
100 olives, 300 grams of lean pork and 1 Kg of lean veal, 100 grams of
chicken breasts, 100 grams of turkey, 150 grams of parmesan cheese, eggs,
olive oil, Falernian wine, onion, carrot, celery, bread-crumbs, salt and
nutmeg.
Mixing:
lightly brown the vegetables and the meat, sprinkle them with white wine
and leave to cook for 10 minutes. Mince them and bind the mixture with egg,
Parmesan and nutmeg.
Preparation:
stone the olives and coat with flour, beaten eggs and bread-crumbs. Fry in
extra virgin olive oil.
© 2001
Liberation Ventures Ltd.
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