Sea Ascolana Olive Recipe – Italian Cuisine

«One of the symbolic dishes of my hometown, Ascoli Piceno, the Ascoli olives, which I adore. I choose those stuffed with fish, which I order from the Opificio della Tradizione. It is a shop run by two young people who interpret the ancient recipes in a superb way. For example, they only use “tener ascolane” olives, an exclusive local cultivar "says the musician Saturnino Celani since 1991 bassist of Jovanotti

  • 1 kg PDO ascolane olives in brine
  • 500 g boiled fish pulp (monkfish, cod, cod)
  • 250 g flour 00
  • 250 g breadcrumbs
  • 150 g of bread
  • 150 g drained tuna in oil
  • 50 g grated Parmesan cheese
  • 3 eggs
  • anchovies in oil
  • 1 clove of garlic
  • desalted capers
  • parsley
  • lemon
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe some sea ascolana olives, pitted the olives with the appropriate tool and let them soak in water overnight so that they lose excess salt.
Jumbled up the boiled fish pulp with the chopped breadcrumbs and the tuna. Finely chop with a meat grinder.
United the grated zest of 1/2 lemon, parsley, 1 anchovy, 1 clove of minced garlic, a handful of chopped capers, parmesan and plenty of extra virgin olive oil. Mix until you get a soft mixture.
You do rest overnight in a cool place.
Fill the inside of the olives with a quantity of compound equal to the volume of the stone.
Pass the olives first in the flour, then in the beaten eggs and finally in the breadcrumbs. Let them rest for a few hours in a cool place (otherwise they come apart in cooking).
Fry them in plenty of peanut oil and serve hot.

Recipe: Saturnino Celani, Food styling: Giovanni Rota, Photo: Maurizio Camagna, Styling: Roberta Montaruli

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