Asparagus with cracklings and black olive-caper vinaigrette (Asparagi in padella) from Umberto's Kitchen: The Flavours of Tuscany (page 46) by Umberto Menghi

  • dry-cured black olives
  • asparagus
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute goose fat, chicken fat, or duck fat for pork fat. You may use the Tomato concassé recipe on p. 145.

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 goose fat, chicken fat, or duck fat for pork fat. You may use the Tomato concassé recipe on p. 145.

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