This recipe for olive all'ascolana or stuffed olives a la escolana owes its name to the Italian province of Ascoli Piceno and in that region they are considered a delicacy. Its origin goes back in time and its preparation is quite a ritual.
The typical thing is to make this recipe with olives that are grown in this area, which belong to the Ascolana Tendir variety. The closest ones I found were the whole green Gordal variety. Although it is an entertaining recipe, it is worth savoring. We loved them.
We start by finely chopping the onion, carrot and celery and sautéing them with a little oil. When it is half done, we add the meat and let the water brew, then we add the white wine and nutmeg (we can add a pinch of cinnamon, but I didn't do it).
We let it cool and while we remove the pits from the olives. We must be careful so that they do not break. The best thing is to start at the top and go down making a spiral with the knife, as if we were peeling an orange and removing all the skin without breaking it.
Once the sauce is cold, we blend it all together. We add the lemon zest, the two beaten eggs and the Parmesan cheese. Let's mix it all up. If we think it doesn't have too much consistency we can add a little bread crumbs soaked in milk.
We fill the olives with the filling and give them their original shape again. We coat them in flour, beaten egg and breadcrumbs. We let them rest for ten minutes and repeat the operation. We fry them in plenty of hot olive oil. We serve immediately.
What to accompany the olive all'ascolana or stuffed olives a la escolana
I advise you to serve this recipe for olive all'ascolana or stuffed olives a la escolana immediately, as they are delicious hot. They make a perfect and delicious appetizer, so don't be defeated by their long preparation, they are a snack that deserves to be tried.
