Because of the snowstorms, and the fact that I live in the countryside and not in a bustling city, I haven't really been able to leave the house. When I'm finished teaching, there's not much to do other than exercise, watch movies, read, and eat. Today, to break the monotony, Paola decided to teach me some new recipes. One was for i biscotti al cornflakes, which are cornflake cookies (pretty self-explanatory). However, the other recipe was for a very common, original Italian snack: Le Olive Ascolane. They originate in the city of Ascoli Piceno, which is in the Marche region, just south of here (Montecosaro). They basically are olives stuffed with meat and then fried and they are as common in Italy as french fries are in America. Here's the recipe. Enjoy!!!
You will need:
- Green olives without the pits- as many as you want! (Le olive verde senza i noccioli)
- The filling: chicken, pork, 2 eggs, and grated parmigiane cheese all mixed together (Il ripieno: il pollo, il maiale, 2 uova, e il formaggio parmigiano grattugiato)
- Breadcrumbs (il pane grattugiato)
- 1-3 other eggs (1-3 altra uova)
- Flour (la farina)
- about 1 cup of olive oil. If you have lots of olives, use more (L'olio di olive)
1. Stuff the olives with the filling. Don't be shy!
2. Cover them with flour
3. Dip them and cover with the egg yolk
4. Cover them with breadcrumbs. Make sure they are completely covered!
5. In a separate pot, pour the oil and wait for it to boil
6. Once the oil is boiling, put the olives inside and wait for 3-4 mins or until they are golden
7. Wait for them to cool and enjoy!
Some Italian cooking/baking terms:
- friggere: to fry
- sbattere: to beat (eggs)
- mescolare: to mix
- grattugiare: to grate
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