Olive All'Ascolana
Ingredients
- 24 large green olives, pitted ⓘ
- 1/2 cup goat cheese ⓘ
- 1 teaspoon whole mustard seeds ⓘ
- 1 teaspoon fresh rosemary, chopped fine ⓘ
- 1/4 teaspoon crushed red pepper flakes
- 1 garlic clove, minced ⓘ
- 1 cup all purpose flour ⓘ
- 1 egg, beaten ⓘ
- 1 cup breadcrumbs (fresh or panko) ⓘ
- 1/3 cup parmigiano reggiano, or similar ⓘ
- 1 cup vegetable oil ⓘ
- parmigiano reggiano, for sprinkling ⓘ
Instructions
- In a small bowl, mix the goat cheese, mustard seed, rosemary, chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up.
- While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees.
- Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the bread crumbs and cheese on the last plate.
- When the olives have chilled, roll half of them in the flour, then in the egg, then in the bread crumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives.
- Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.
Nutrition & Diet Analysis (per serving)
779
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).