Light reinterpretation of the olives with the DOP Ascoli, perfect for the aperitif or as a second course with salad. Fragrant and irresistible
The purists do not adjust, even for territorial proximity we take the license to simplify a great classic: the olives with the look that in the original, delicious version, are protected nothing less than from the DOP. They have become a very high quality street food and equally vast popularity, but they would be the main ingredient of the great fried on the Marche which also includes fried cream, the vegetables always fried and in some cases even slices of pink apple of the Sibillini. Knowing that it is olives, even in our simplified version, they are an indispensable whim for any aperitif we suggest, seating with a rich salad, to make them become a second fragrant. So we decided to propose our olives almost and we emphasize almost at the dry.
Ingredients –
40 pitted olives better if tender ascolana and in any case of generous caliber
500 gr of mixed ground meat (pork and beef)
three eggs
12 tablespoons of breadcrumbs
12 tablespoons of 00 flour
A liter of oil for frying
salt
milk and nutmeg to taste to taste.
Procedure – Open in half, after having rinsed them from the salary of preserved, in the direction of the length the olives without however dividing the two half. In a bowl season with salt and abundant nutmeg the meat and then insert ground bosses inside the olives. Mind that the meat can, indeed it must cum from the two half of the drupes. It is as if you are making a meatball that is about two thirds of the circumference surrounded by the olive. Now beat the eggs and if needed, stretch them with a little milk. Pass the olives first in the flour then in the egg, then in the breadcrumbs, still in the egg and finally in the breadcrumbs. Heat the oil in a capable pan and fry your olives a little at a time. Serve crunchy and hot, seasoning with salt.
How to entertain children – Have you help to compose the olive meatballs and meat!
Combination – We have chosen a passer of Piceno sparkling with charmat method for geographical competence, however all the excellent sparkling wines of Italy are fine.
