The new Ascolana olive

Carmine Calò

tender Ascolana olives
angler fish
naturally leavened bread
extra virgin olive oil
thyme, bay leaf, peppercorns


Place the cubed angler fish fillets in a container and cover completely with oil. Add the herbs and peppercorns and heat the oil to 65°C, cooking for 3 hours. Drain the fish and dry off the excess oil, then chop it up with the previously shelled prawns.

Sieve and add a pinch of salt. Pit the olives and stuff them with the previously made filling.

Cut very thin slices of bread and wrap the olives inside them. Fry in extra virgin olive oil, cooking on both sides. Serve hot.