Olive, walnut, and zucchini twisty bread (Trecce con olive, noci, e zucchine) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 195) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the dough recipe must be made the day before. Can substitute sugar for malt syrup.

  • Frogcake on July 29, 2017

    This was a bit fiddly but it turned out very well. Having made this once, I will know what to expect. I doubled the chopped rosemary for the filling. Otherwise, it's quite a delicious bread (my husband loved it!) Can be served with high quality olive oil for dipping, which puts the taste over the top (equals extra calories but what the heck!)

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