Olive all'Ascolana (Italian Homemade Ascoli Style Stuffed Olives) Olive all'Ascolana are the fried stuffed olives of Ascoli Piceno, in the Marche: large green olives, unwound and rewrapped around a filling of slow cooked beef, pork and chicken, breaded twice and fried until the crust cracks. They are eaten hot, from paper, and they vanish faster than they are made. This version follows the town's method, with the olive itself as the only wrapper and no shortcut around the kni

Crostini Neri Toscani (Italian Chicken Liver Crostini) Crostini neri are the first thing set on a Tuscan table: a warm, savory, faintly sweet spread of chicken livers, capers and anchovy, piled on toasted country bread. This version keeps the rustic soul and adds the precision of a professional kitchen, so the livers stay rosy, tender and never bitter. Yield: 16 crostini, 8 antipasto servings. Prep: 30 minutes. Cook: 25 minutes. Total: 55 minutes. Difficulty: intermediate. Re

Italian Chicken with Spring Peas — Pollo con Piselli Primavera is a complete professional recipe for bone-in chicken pieces and spring peas, with verified quantities, detailed technique, wine pairing, storage, and nutrition.