Olive Ascolane

[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 16"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Olive ascolane is a <b>traditional dish in the province of Ascoli Piceno</b>, at the centre of Italy. These might look like small scotch eggs but they are actually balls of stewed meat, parsley, Parmigiano Reggiano and nutmeg, all mixed together into a paste. This is then wrapped in a green de- stoned olive then rolled in flour, egg and breadcrumbs and deep fried… they're amazing.</p><!– –><!– –><p>This is a dish that Roberta makes with family in her hometown. It is fiddly and you have to make massive amounts of little balls to feed enough people but she says that <b>it’s definitely worth it</b>. Her mom used to gather Roberta and her sisters to help in making them. She even has a really old picture of herself at 4 years old holding up her olive ascolane with pride. It's only traditional in the centre of Italy but it's popular all over the country.</p><!– –><!– –><p>She currently lives in the UK, but Roberta eats the dish every time she goes back to Italy. It's something that goes as a side dish to a chicken Sunday roast in Italy and they are usually served next to fried custard… (she admits that it sounds super weird, but fried custard is served as a savoury thing). It takes so much effort to make them, so<b>every time she eats them she thinks of family</b>, especially her grandma.</p><!– –><!– –><p>She says that she could list a ton of other "family recipes" but this is the one that she’s most fond of. She’s even shared them with her British friends and they approved, so they come highly recommended for anyone's bucket list.</p><!– –><!– –><p>Roberta mentioned using truffle infused breadcrumbs or grinding mortadella into the meat for extra flavour but, while those are options, she would <b>keep it simple and traditional </b>because the meat is already so rich and really complements the green olive. Why complicate something you have loved all your life?</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]