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.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.