Vegan ascolana olives
“Olive all’ascolana” is a starter typical of the culinary tradition of Italy’s region Marche. It consists of stuffed and fried olives. Here is the perfect recipe to prepare this dish, but vegan!
Difficulty:
Medium
Preparation time:
20 minutes
Cooking time:
5 minutes
Cost:
Low
Ingredients for about 50 olives
- 50 big green olives
- 50 grams of unsweetened non-dairy milk
- 50 grams of flour
- 70 grams of breadcrumbs
- 350 milliliters of sunflower oil
For the filling:
- 400 grams of tofu
- 2 tbsp of olive oil
- 4 tbsp of soy sauce
- ½ tsp of chili pepper
- ½ tsp of pepper
- 1 tsp of salt
Preparation
First of all, prepare the filling. Press the tofu to eliminate all the liquids it contains. Crumble it and put it into a bowl. Add oil, soy sauce, chili pepper, pepper, and salt and mix well.
In the meantime, stone the olives. Stuff every olive with about half a teaspoon of the filling. Repeat the same procedure until you finish all the olives.
Roll every olive in a bowl filled with flour, then in a milk bowl, and lastly in a breadcrumb bowl.
Heat the oil and fry the olives until browned. Dry them with absorbent paper.
Serve the ascolana olives while they are hot and crispy.
Ascolana olives can be kept in the fridge for two days.
