Ascolana-style frying

Frittura All’ascolana

A crispy fried lamb chops, artichokes and zucchini, to be served hot with sweet fried cream and stuffed olives.

4 servings

Easy

Marche

EasyMarche

Fried Ascolana is a rich and convivial dish, designed to bring a variety of textures to the table in a single dish: the golden crust of lamb chops alternates with the delicacy of fried vegetables. The vegetables add fresh notes and a pleasant internal softness, while the egg with Parmigiano Reggiano and breadcrumbs create a tasty and crunchy coating on the lamb. Success depends above all on how you fry it: artichokes, zucchini The ribs require separate cooking, allowing each ingredient to achieve the perfect level of browning without losing its texture. Serving them immediately keeps the outer casing fragrant. This recipe is considered a traditional dish from the Marche region. The contrast between the savory flavor of the frying and the accompaniment of sweet fried cream and stuffed olives completes the experience.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the vegetables

Clean the artichokes and the zucchini, eliminating the unusable parts. Cut the artichokes into wedges and reduce the zucchini, with their flowers, into even strips. A uniform size promotes even cooking and allows for golden vegetables without raw or overly dark parts.

Flour the vegetables

Pass the artichoke segments and the strips of zucchini in flour, coating them with a light, even layer. Shake off the excess before frying: the flour should stick to the surface without forming lumps, so the shell will be thin and crispy.

Fry the vegetables

Heat plenty of olive oil and fry the artichokes and zucchini Flour them. Dip a few pieces at a time and cook them until golden brown on the outside and tender in the center. Drain them as soon as they're ready, avoiding overcrowding the pan, which could lower the oil temperature too much.

Prepare the breading

Beat the eggs in a bowl and add the Parmigiano Reggiano grated, until you get a mixture Dip each lamb chop in the cheese egg mixture, making sure the surface is completely coated and ready to hold the breadcrumbs.

Bread the ribs

Transfer the egg-dipped cutlets to the breadcrumbs and coat them on both sides. Gently press the breadcrumbs with your fingers, without crushing the meat, to ensure they adhere evenly. A compact, even coating promotes even browning during frying.

Fry the ribs

Fry the breaded cutlets in the same hot oil until the breadcrumbs are golden and crispy. Turn them only once, when the first side has formed a firm crust. Avoid cooking too many pieces at once, so the temperature remains stable.

Drain and serve

Drain the vegetables and chops on paper towels, arranging them without overlapping to preserve their crispiness. Season with salt to taste and serve immediately, while still hot. Traditionally, it can be accompanied by sweet fried cream and stuffed olives to complete the dish.

Chef's Tips

Fry the vegetables and chops separately in plenty of hot oil, so that each item retains a crispy coating and doesn't absorb too much seasoning.