Tag: olives

this is how real fried olives are made with Ascoli – Italian Cuisine

Delicious recipe from the Marche region! Who can resist in front of a dish of olives all'ascolana?

Ingredients

500 g Olives Ascolane del Piceno Dop
150 g Pork
150 g Beef meat
150 g Chicken meat
3 pcs Eggs
1 pc Onion
1 pcs Carrot
1 pc Celery stalk
Bread crumbs
Grated Parmesan
Grated Pecorino
nutmeg
Tomato concentrate
White wine
Flour
Lemon
Extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

For the recipe of fried olives with ascolana, fry onion, celery and carrot, chopped in 3 tablespoons of oil and brown the 3 types of meat. Add salt and pepper, add 1/2 glass of wine, add a teaspoon of concentrate and cook for about 40 minutes. Blend the meat with 2 tablespoons of breadcrumbs, 4 grana, 2 pecorino, 1 egg yolk, a pinch of nutmeg, the rind of a lemon, salt and pepper (stuffing).

Stone the olives by cutting them in a spiral around the core, then insert a filling ball in each, return the original shape to the olives, then flour them, pass them in the remaining beaten eggs and in the breadcrumbs. Fry in hot oil and serve.

Spelled tart with olives – Italian Cuisine

Place the flour in a bowl with the butter in the center and the salt in the center.
Start to mix, then add the cold water gradually and work until a smooth and homogeneous dough is obtained.
Wrap it with plastic wrap and let it rest for 30 minutes in the fridge.

Roll out the dough on a floured surface in a sheet of about 3 mm.
Cut out 12 8-10 cm disks and place them on buttered and floured molds.

Prick the bases with a fork, then place a square of aluminum paper inside each tart, covering the base, pressing lightly.
Cook for 12 minutes in a preheated oven at 180 ° C. Remove the aluminum and cook for another 3 minutes.

Meanwhile, prepare the filling: beat egg and cream in a bowl with salt and pepper.

Crumble the mozzarella in the tartlets, cover with the egg mixture and garnish with half-cut olives.
Then bake again for another 15 minutes or until the surface begins to brown.

Your olives spelled tartellas are ready: let them cool before turning them into molds and serving them.

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Grain bread Tumminia with almonds and olives by Tommaso Cannata – Italian Cuisine

Ingredients for a lodging of 700 g
1 kg of durum wheat flour from Tumminia ground stone – a loaf of mother yeast fresh – 1 teaspoon of lemon honey Sicilian (of Leonforte) – 200 g black olives pitted – 200 g almonds from Barrafranca – 20 g of salt

– Collect the flour in a bowl, pour 600 g of water and knead gently for approx a couple of minutes, so as to make it absorb. Let rest the mixture for about 40 minutes is autolysis: this technique (mix the flour with water and do it rest about 40 minutes before working it) makes the elastic dough and more bread swollen. It is particularly useful with flour of ancient grains such as Tumminia, which have little strength (they develop less gluten). This reduces mixing times because the flour, absorbing about 50% of water, develops some enzymes that facilitate fermentation and make the more malleable compound.

– Taken from loaf 300 g of mother yeast.

– After the rest, resume the dough, add the yeast, the honey, 200 g of water, a little at a time, and finally the salt.

– Knead with your hands gently paying attention because the Tumminia flour should not be worked hard.

– After about one ten minutes, when all the water is absorbed, transfer the mixture to the work surface and add the olives and almonds.

– Knead for 2 minutes, then weigh 700 g of dough, form a dough and let it rest for about 30 minutes.

– Take back the dough, give it to it form of a lodging and do it rest for another half an hour. Transfer it to a container e let it rise for about 3 hours in a warm place or overnight in the fridge. Once the leavening time has elapsed, cook the bread in 230 ° oven for 10 minutes and continue then for 35 minutes at 200 °until a nice crust has formed.