P asta triumphs in the Marche, with preference given to homemade versions. Housewives prepare mountains of wide tagliatelle, and maccheroni destined to be filled with exquisite flavors. The women from Le Marche are traditional good cooks.
Ingredients are different in other areas.
The recipe derives from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large, green and mild, and were already renowned in Roman times, when they were eagerly sought out by the gourmands of the Eternal City. This recipe is however more recent, dating to the 17th century. Though they're generally classified as an antipasto, it will also work well as a first course, or as part of a platter of mixed fried foods. If you do decide to taste one to test for doneness have a glass of water handy because the inside could still be quite hot even if you have blown on it. A pinch of freshly ground nutmeg Oil for frying Finely dice the veal, crumble the sausage, and saut them in the butter.