Fried stuffed olives Ascolana-style (Olive all'Ascolana) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 14) by Fabio Trabocchi and Peter Kaminsky

  • tomato paste
  • prosciutto
  • Show all ingredients...

  • EYB Comments

    Can substitute cerignola olives for Ascolane olives, all-purpose flour for Italian 00 flour, and peanut oil for sunflower oil.

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Notes about this recipe

  • Eat Your Books

    Can substitute cerignola olives for Ascolane olives, all-purpose flour for Italian 00 flour, and peanut oil for sunflower oil.

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