SUBSCRIBE:
This snack was inspired by the regional dish olive ascolane from the Le Marche, Italy. Instead of the traditional meat filling I went with cheese. The castelvetrano olives have a mild buttery flavor and a slight sweetness that contrasts wonderfully with that sharp bite of the gorgonzola filling. The perfect blue cheese stuffed fried olive.
FRIED OLIVES STUFFED W/ GORGONZOLA (serves 2 as a snack)
castelvetrano olives, pitted 4 oz.
gorgonzola dolce cheese 4 oz. (you’ll have extra)
all-purpose flour 1 cup
eggs 3 or 4 each
panko breadcrumbs 2 cups
peanut oil for frying 2.5 quarts (you can strain and reuse it!)
EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press –
Lodge 12″ Cast Iron Pan –
Lodge Cast Iron Griddle (10″ x 20″) –
Tojiro DP Utility/ Petty Knife –
Mac 6″ Curved Boning Knife –
KitchenAid Pro Line 7 Qt. Stand Mixer –
KitchenAid Pasta Roller Attachments –
Cuisinart 14 Cup Food Processor –
Gas Burner Attachment for Ooni 3 Pizza Oven –
Pasta alla Chitarra Pasta Cutter with Rolling Pin –
Gnocchi Rolling Board –
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer –
All-Clad Stainless Steel 10″ Fry Pan –
All-Clad Stainless Steel 14″ Fry Pan –
All-Clad Stainless Steel 1.5 Qt. Sauce Pot –
Le Creuset Enameled 11.75″ Cast Iron Skillet –
Fujifilm X-H1 Mirrorless Camera –
Fujifilm 35mm f1.4 Lens –
Fujifilm 18mm f2 Lens –
Fujifilm 16-55mm f2.8 Zoom Lens –
Joby Gorilla Pod 5K Tripod –
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm –
TIP JARS
BTC – 344o7PgkuMDFQU8P6dLw9UYorpAhHWaawn
ETH – 0xd955827A5B1f3fDEa18dA8dA196F830590F281eE
LTC – LWq4uMk76kRJiJMgr1fk8FQVjYDPAxrJHi