ItalianMarche
Sua Maestà Oliva all'Ascolana
by Gambero Rosso · 452K subscribers on YouTube
Focaccia topped with Parmigiano Reggiano cream, Ascoli olive filling (three types of meat), gold leaf, fried beef strips, and wild fennel, inspired by the classic Ascoli olive.
- Difficulty
- hard
Ingredients
9 items- Farina di IbicellaFor focaccia. Quantity not specified.
- Olive OilFor the focaccia.
- Oliva Tenera AscolanaSmall, fleshy olives from Ascoli.
- Salsa VerdeMade with parsley, basil, mint, and wild fennel.
- Oro ZecchinoGold leaf.
- Crema di Parmigiano Reggiano 24 Mesi
- Ripieno dell'Oliva AscolanaBeef, pork, and chicken mixture, seasoned with soffritto and ground twice.
- Beef StraccettiHand-cut and fried.
- Finocchio SelvaticoBranches for garnish.
Method
- Prepare a focaccia dough using ibicella flour (a soft wheat from Marche). Make small holes, drizzle with oil, and bake.
- Pit the Ascoli tender olives carefully, removing the top part.
- Stuff each olive with a green salsa made from parsley, basil, mint, and wild fennel.
- Place a piece of gold leaf on each olive.
- Spread Parmigiano Reggiano 24-month cream over the baked focaccia.
- Add the olive filling meat (mixture of beef, pork, and chicken, seasoned with soffritto and ground twice) onto the focaccia.
- Open the focaccia into wedges and poke holes.
- Arrange the gold-covered olives on top.
- Finish with hand-cut fried beef strips and wild fennel branches.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
