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
- sandwich bread
- celery
- chicken livers
- lemons
- nutmeg
- tomato paste
- prosciutto
- breadcrumbs
- eggs
- pork butt
- chicken
- dry white wine
- white pepper
- Parmigiano Reggiano cheese
- pecorino cheese
- Ascolane olives
- 00 white flour
- sunflower oil
-
EYB Comments
Can substitute cerignola olives for Ascolane olives, all-purpose flour for Italian 00 flour, and peanut oil for sunflower oil.
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.