Taking elements from both Abruzzo & Le Marche this dish is a fried heaven of lamb, battered vegetables, sweet custard fritters and olive all’Ascolana; these amazing olives are stuffed with meat, breaded and deep fried to crispy perfection
Oh what treasures both Food & Memories of Abruzzo and Anna Teresa Callen are! Whenever feeling cold & grey we grab this book to rekindle Abruzzo tastes