Named after their city of origin, Ascoli Piceno (Marche region) where they were first prepared, the variety of olives that is used got the PDO status in 2005.It’s a simple recipe and a very versatile food, as it can be considered as street food, finger food or as a tasty appetizer. They say it may date back to the early 19th century. At that time, some chefs invented this recipe that combines the pulpy green olives grown in Ascoli Piceno and the meat that the noblemen they worked for received in huge quantities by their peasants. Nowadays, you can find them frozen in the supermarket, but people from Marche keep up the tradition to make them from scratch on Sundays.
- olives from Ascoli piceno;
- mixture of beef and pork meat;
- white wine;
- egg yolks;
- grated parmesan cheese;
See on ladolcevitacooking.com
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