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Olive All’Ascolana

Olive All'ascolana recipe image
Olive All'Ascolana is a beloved Italian appetizer originating from Ascoli Piceno. These large green olives are pitted and generously stuffed with a savory mixture of fennel salami, then breaded and deep-fried until crisp. The result is a perfect balance of salty, briny olive and rich, spiced meat, encased in a crunchy golden shell. They are best served warm as an aperitivo or alongside a glass of white wine. This recipe transforms simple pantry staples into an elegant snack that is sure to impress guests at any gathering.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 199.2
Description
Olive All'Ascolana is a beloved Italian appetizer originating from Ascoli Piceno. These large green olives are pitted and generously stuffed with a savory mixture of fennel salami, then breaded and deep-fried until crisp. The result is a perfect balance of salty, briny olive and rich, spiced meat, encased in a crunchy golden shell. They are best served warm as an aperitivo or alongside a glass of white wine. This recipe transforms simple pantry staples into an elegant snack that is sure to impress guests at any gathering.
Ingredients
  • 1/2 pound Italian fennel salami, finely chopped
  • 1 cup large green olives, pitted
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup breadcrumbs
  • 2 cups olive oil, for frying
Directions
  1. 1
    Heat olive oil in a deep skillet or fryer to 375 degrees F (191&# 194;°C).
  2. 2
    Finely chop the fennel salami until it resembles small crumbs.
  3. 3
    Stuff each pitted olive generously with the chopped salami mixture.
  4. 4
    Set up a breading station with three plates: one with flour, one with beaten eggs, and one with breadcrumbs.
  5. 5
    Dredge the stuffed olives in flour, shaking off any excess.
  6. 6
    Dip the floured olives into the beaten egg, ensuring they are fully coated.
  7. 7
    Roll the oolives in the breadcrumbs to form a thick, even crust.
  8. 8
    Carefully lower the breaded olives into the hot oil in batches, avoiding overcrowding.
  9. 9
    Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
  10. 10
    Remove with a slotted spoon and drain on paper towels.
  11. 11
    Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 199.2kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.1g16%
Cholesterol 34.0mg12%
Sodium 803.0mg34%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use large, firm green olives for the best texture and to hold the stuffing.

Ensure the oil is at the correct temperature before frying to prevent the olives from absorbing too much oil.

These are best served immediately while crisp. If reheating, use an oven at 350ðF for a few minutes rather than a microwave to maintain crunchiness.

You can substitute the fennel salami with mortadella or a mild Italian sausage for a different flavor profile.

Keywords: olive, ascolana, italian, appetizer, fried, salami, fennel, stuffed, aperitivo, crispy, snack, party, finger food
Read it online: https://www.chefs-mate.com/recipe/olive-allascolana/