Sungold tomato salad with Castelvetrano olives & fennel pollen from AMMAZZA!: Culinary Adventures from New York to Italy and Back Again (page 76) by Hillary Sterling

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

Accompaniments: Sweet corn, pine nut & feta frittata

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 fennel seeds for fennel pollen, and regular fennel fronds for bronze fennel fronds. You may use the Garlic confit recipe on page 272.

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