ʻElima mau wahi e ʻai ai i nā ʻoliva mai Ascoli a hiki i Ascoli (kuʻuna a i ʻike hou ʻia) a me nā ʻano kai iʻa e ʻono ai ma San Benedetto del Tronto. Hāʻawi pū mākou iā ʻoe i ka meaʻai, no ka mea inā ʻaʻole i hoʻomākaukau ʻia e ka lima, ʻaʻole ia ka "ascoli liva fried" maoli.
Ai i ka ʻO Ascoli Olives ma Ascoli Piceno ʻO ia ka hōʻoiaʻiʻo e hiki ke hauʻoli i ka ʻono kumu o ka kuʻuna. ʻO ka meaʻai no ʻoliva i hoʻokomo ʻia ua kahiko. Hoʻomaka ia i ka makahiki 1800. He mau hola ka hoʻomākaukau ʻana a loaʻa i kēlā me kēia ʻohana kā lākou mana ponoʻī. Mai nā ʻokoʻa koho i nā ʻiʻo, dall 'hoʻohana i nā mea ʻala a i ʻole lemon, ka palaoa palaoa a, ʻoiai, o ʻano ʻoliva.
Ma ka maʻamau, pono e hana ʻia me ka "Ascolane aloha", kekahi o nā PDO Italia ʻekolu, akā ua kaupalena ʻia ka hana a, ma luna o nā mea āpau, paʻakikī ka hāʻawi ʻana i ka debone me ka pahi ma muli o kona palupalu. ʻO kēia ke kumu e uku ai nā mea hana akamai i ke kumukūʻai kiʻekiʻe no ka ascolane me PDO. Ma Ascoli Piceno, loaʻa i kēlā me kēia hale ʻaina kā lākou mea huna liʻiliʻi e hoʻokaʻawale iā lākou, hoʻouna nā mea ʻai meaʻai kūloko iā lākou i ka home ma Italia.
ʻO ka meaʻai maʻamau no nā ʻoliva Ascoli
No ka hana ʻana i 100 mau ʻoliva (ma kahi o 1,5 kg o ka huahana i hoʻopau ʻia) pono ʻoe:
1 kilo o ka ʻoliva ʻo Ascoli palupalu; 300 grams o ka pipi pipi; 100 grams o ka puaʻa pulp; 100 grams o ka moa a i ʻole ka umauma turkey; hoʻokahi paona Parmesan kuʻi ʻia; ʻekolu hua hou; Nutmeg; ka zest o ka hapalua o ka lemona i mālama ʻole ʻia; he clove he lala o ka seleri; he aniani; He kīʻaha waina keʻokeʻo; 00 palaoa; paʻa palaoa; ʻaila ʻoliva puʻupaʻa a me ka paʻakai.
Ke hoʻokahe ʻia nā ʻoliva i kā lākou brine, ʻo kekahi o nā mea nui e hoʻoinu i nā ʻoliva no kekahi mau hola i ka wai hou me ka nui o ka fennel hihiu (ma ka ʻōlelo kūloko, "bastard fennel").
E ʻoki i ka celery, kāloti a me ka ʻonika a me kahi clove a hoʻomoʻi wale iā lākou me kahi ʻaila liʻiliʻi i loko o kahi ipu.
Eʻoki i kaʻiʻo i loko o nā'āpana liʻiliʻi, eʻeleʻele me nā mea kanu a me ka lemon zest a hiki i ka'ōmaʻomaʻo gula, a laila e hoʻohui i ka waina keʻokeʻo, maikaʻi loa mai nā puʻu Piceno (kahi falerio maikaʻi) a me ka paʻakai.
Ke hoʻomoʻaʻia kaʻiʻo, pono eʻaeʻia e maʻalili a laila e wili me ka mea wiliʻai. E hoʻohui i kahi pine o ka nutmeg, 2 hua a me ka Parmesan; e kāwili maikaʻi, e hui a maʻemaʻe.
I kēia manawa, e pit i nā ʻoliva me kahi pahi liʻiliʻi me kahi lau ʻoluʻolu: e hoʻomaka ana mai ka petiole, ʻoki i ka pulp mai ka lua, e huki ana i kahi spiral me ka ʻole o ka wehe ʻana i ka lau ʻoliva, pēlā e loaʻa ai kahi ʻāpana pulp.
E lawe i ka palaoa a hoʻopiha i nā ʻoliva, e hana hou i ke ʻano kumu o ka hua me ka ʻili. E hoʻopaʻa mua i kēlā me kēia ʻoliva i ka palaoa, a laila i loko o ka hua manu i kuʻi ʻia a hope i loko o ka palaoa.
E lawe mai i ka mahana o ka aila ʻoliva puʻupaʻa (a i ʻole ka sunflower) i 170 degere i loko o kahi ipu nui a hoʻomoʻi i nā ʻoliva, e hoʻohuli iā lākou a hiki i ke gula ma waho; e hoʻokahe iā lākou, e kau ma luna o kahi pepa ʻaʻahu a lawelawe i ka wela.
Hāʻawi ʻia nā ʻoliva Ascoli ma ka Niche d'Ascoli Piceno.
ʻElima mau wahi e ʻai ai i nā ʻoliva Ascoli ma Ascoli Piceno
Mai kahi hale mahiʻai nani a i ka meaʻai kūloko, he nui kāu mau koho e koho ai. Ma waho o nā alaloa o ke kikowaena mōʻaukala, ua ulu nui nā hana e pili ana i nā manamana lima Ascoli i nā makahiki i hala.
Ma ka 2015 Maria Rita Petrucci hoʻokumu ʻia me nā hoa ʻelua Mea Hanohano Ascoli (ma o dei Cappuccini 36), kahi keʻena hana ma waho o ke kikowaena mōʻaukala e hoʻomākaukau a hoʻouna i nā ʻoliva Ascoli ma Italia ma ke noi. Ma ʻaneʻi, hiki ke ʻai ʻia nā ʻoliva ma luna o ke kīʻaha, palai no ka manawa. Ma waena o kāna mau mea huna, ʻo ka ʻiʻo hou a maikaʻi loa. Ma waena o nā ʻano like ʻole: ʻoliva i ʻono ʻia me ka truffle, vegan, vegetarian a me ka iʻa. Mai poina i ka cremini palai me ka Rosati anise.
Hoʻokomo ʻia i ka ʻāina e hoʻopuni ana iā Ascoli, ʻelima mau minuke mai ke kikowaena ʻO Villa Cicchi (ma ka haʻahaʻa o Rosara), he hale mahiʻai nani me ka mahiʻai a me nā pipi. ʻIke maikaʻi ka poʻe o Ascoli i kēia, ʻoiai ʻo ia kekahi o nā wahi i ʻimi nui ʻia no nā ʻano hana ʻano. Ua wehe ʻia i ka makahiki 1995. Maria Elena Cicchi ʻO ia ke kuleana o ka kuke ʻana a ʻo ka ʻoliva ka mea nui o ka palai. Loaʻa nā mea maka a pau mai ka mahiʻai a ua pāpā ʻia ka ʻiʻo moa mai ka palaoa no ka pipi. No ka hoʻomāhuahua ʻana i ka mea holoʻokoʻa, kahi pāpaʻi o ka béchamel e hāʻawi i kahi ʻono i ka hoʻonani; ʻo ia ka mea i hoʻohana ʻia i nā ʻōwili zucchini nani. Hāʻawi ʻo Villa Cicchi i ka "ʻai mahiʻai" a, ma ke noi ʻana, hoʻouna pū ʻo ia i nā ʻoliva ma waho. No ka ʻaina awakea a i ʻole nā haʻawina kuke ʻana, hōʻea nā limahana i nā wahi honua.
A he ʻekolu wahine ma hope o ka hale kūʻai deli. ʻEkolu mau pōmaikaʻi (Apana o Monticeli, Largo Martiri delle Foibe). Hiki iā ʻoe ke ʻai iā lākou me ka wela, ka palai wale. Aia no ka hoomakaukau ia lakou Sabati Constantini Ma hope o ka papa ʻaina a ke kupuna wahine, ua hoʻomākaukau ʻia me ka nutmeg lepo maikaʻi loa a ʻala. Ma ʻaneʻi i ka Kalikimaka, mai poina i nā ʻoliva Ascoli i hoʻopiha ʻia me ka cod.
Ma nā puʻu, he kiola pōhaku mai ke kikowaena, aia kekahi hale ʻaina ʻē aʻe i hoʻohuli i nā ʻoliva Ascoli i mea hana. O IA' "Sir ok«(Via Spalvieri 20). ʻO ka hoʻoilina i ka mea kākau moʻolelo "Mario del Pennile", he chef mai Ascoli nāna i hāʻawi i ka kaulana o ka meaʻai Ascoli a me ka hui ʻana. David vitelli ʻo ia ka mea nona a Fabrizia Fiori pili i ka hana ʻoliva. Hoʻopili ʻia e ka lima, me ka pahi, ʻo nā ʻoliva kahi ʻāpana o ka ʻai i hāʻawi ʻia e ka ʻoihana ʻohana. ʻAʻohe moa i loko o ka palaoa a me ka hiki ke ʻono i nā ʻoliva ʻole gluten. ʻO nā "ʻoliva ʻili", i hoʻopiha ʻia me ka tuna, kū i waho a lilo i mea koʻikoʻi o ka Kalikimaka.
Ma hope o ke kikowaena mōʻaukala, ua koho kekahi ʻōpio ʻōpio i nā mea āpau ma nā fries Farani, i wehe ʻia ma mua o hoʻokahi makahiki i hala.ʻO ka niche»(Largo dei Cataldi, 9) kahi hale ʻaina pili i kahi labyrinth o nā hale pōhaku e hāʻawi ana i nā ʻoliva ʻo Ascoli i kahi mana paʻakai e pono e hui pū ʻia me kahi Passerina maikaʻi, ʻoi aku ka maikaʻi. ʻO Guido NadiʻO kēia ka inoa o ka Chef i hoʻi mai i Ascoli Piceno ma hope o ka ʻike lōʻihi ma Los Angeles, Lākana a me Armenia, kahi i hana ai ʻo ia i nā ʻoliva ʻano Ascoli e lawe pololei mai ana i nā mea maka mai Piceno.
Ma kahi kokoke i San Benedetto del Tronto, hele mai nā ʻoliva ʻo Ascolana mai ke kai
He mau kilomita mai Ascoli, ma kahakai, huli ka ʻoliva ʻo Ascoli i ka moana: "alla Sambenedettese". ʻAʻole ia e ʻōlelo ʻoiai aia ma San Benedetto del Tronto kēlā me kēia kanaka i kā lākou ʻohana ponoʻī. Hāʻawi ka hoʻopiha ʻiʻo maʻamau i nā iʻa hou a me nā ʻoliva i lilo i mea ʻono ʻono a me ka crunchy marinated. ʻO Fabrizio Prosperi mi Irene Martinucci Ua wehe lākou i kahi mākeke iʻa me kahi kīhini ma San Benedetto del Tronto ma 2014 (ma o Luigi Luciani, 57) a hoʻomākaukau i nā ʻoliva me ka pulp iʻa keʻokeʻo. Hāʻawi ʻia lākou i loko o ka hale ʻaina he kanahā noho ma kahi kokoke i ka mākeke iʻa, akā hiki iā ʻoe ke hauʻoli i kahi ʻeke palai maʻalahi i kēia manawa. ʻO ka papa kuhikuhi wikiwiki no nāʻaina awakeaʻoihana he nui aʻono me ka koho o kaʻaina ahiahi i nā Pōʻalima a me nā Sābati. ʻO ka ʻoliva kekahi o nā meaʻai nui. Hoʻokumu ʻia ka meaʻai ma luna o ka mea maka e pono e hou mau. ʻO Cod, turbot a monkfish ke kumu o ka hoʻopiha. ʻO ka kuke ʻana i ka mahu e hōʻoiaʻiʻo i ka palupalu a ʻo nā ʻoliva, i hoʻopaʻa paʻa ʻia e ka lima, loaʻa kahi ʻono akamai.
