Olives are one of the most versatile ingredients that you can find in your kitchen. They can be consumed as a snack, used as a garnish for cocktails, or added to salads, pizzas, and pasta dishes. One of the best ways to enjoy is by stuffing them. And when it comes to Italian olives, Alla Scolana is the most popular and delicious recipe.

The origins of the recipe for stuffed olives alla are traced back to the city of Ascoli Piceno in the Marche region in central Italy. The dish is named after Scola, a tavern in Ascoli Piceno, where the recipe reached its full potential. And thanks to its delicious taste, stuffed olives alla scolana quickly became famous throughout Italy and beyond.

The recipe for these tasty stuffed olives requires a few key ingredients. The first thing you’ll need is some large and firm green olives. Ideally, you will want to look for traditional Ascolana Tenera olives, one of the rarest and most expensive varieties of olives in Italy, with a sweet and juicy flesh and a strong flavor.

Next, you will need some meat filling, which traditionally consists of a mixture of ground beef, pork, and chicken, seasoned with nutmeg, Parmigiano-Reggiano cheese, and lemon zest. You can adjust the quantities of the ingredients to your liking, adding more or less depending on your taste.

To make the stuffing, roast the meat until it’s browned and tender, then mix it with the grated cheese, nutmeg, and lemon zest until everything is well combined. The goal is to create a flavorful and smooth filling that will enhance the taste of the olives.

Once you have the filling ready, it’s time to prepare the olives. Start by removing the pits from the green olives. You can use a small knife to make a cut around the olive and remove the pit, but it’s much easier and faster to use a special olive pitter, which you can find in most kitchen stores.

After removing the pits from the olives, you will need to stuff each olive with the meat filling. You can use a small spoon or a piping bag to do this. The filling should be compact and tightly packed, with no air pockets or gaps.

Finally, dust the stuffed olives with some flour and dip them in a batter made from beaten eggs, flour, and milk. The batter should be smooth and not too thick. Fry the stuffed olives in hot oil until they’re golden and crispy, then drain them on paper towels to remove the excess oil.

Once they’re done, serve your delicious stuffed olives alla scolana hot, preferably with a glass of white wine or prosecco. They are perfect as an appetizer or a finger food for your guests, but you can also enjoy them as a main dish with some salad or vegetables on the side.

In conclusion, the recipe for stuffed olives alla scolana is a true Italian culinary gem that combines the delicate taste of olives with the rich flavors of meat, cheese, and spices. It may require some time and effort to prepare but the end result is definitely worth it. Try it out for yourself and you’ll see why it’s so popular in Italy and beyond. Buon Appetito!

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