The name Ascolane derives from the town of Ascoli Piceno (Marche). Ascoli was the ancient capital of the Piceni tribe, it lies in a narrow valley at the confluence of the rivers Castellano and Tronto, with the Sibillini mountains rising behind.
In the culinary world Ascoli is particularly renowned for its large green olives, which are made into the wonderfully appetising dish of olive ascolane. The olives are stoned and stuffed with a mixture of meats and spices, dipped in breadcrumbs and deep-fried. They are fiddly to make but well worth it These olives are also part of a fritto misto ascolano.
Chop the chicken, pork and veal roughly and fry in
Remove the stones from the olives by cutting round the stone with a sharp knife but keeping the olive in
Roll the stuffed olives in flour, coat in the beaten egg and then in breadcrumbs. Deep-fry in hot light olive oil. Drain the olives on absorbent paper. Serve hot with lemon wedges, to accompany drinks.
© 1993 Ann and Franco Taruschio. All rights reserved.