Olive all'Ascolana

• Vegetarian

• Produce

  • 1 Garlic clove
  • 1 Lemon, zest and juice from
  • 1 tsp Rosemary, fresh fine

• Refrigerated

  • 1 Egg

• Condiments

  • 24 Green olives, large pitted

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Mustard seeds, whole
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 cup Vegetable oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs fresh or panko

• Dairy

  • 1/2 cup Goat cheese
  • 1/3 cup Parmigiano reggiano
  • 1 Parmigiano reggiano

Found on food52.com

Description

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
• zest and juice from one lemon, for sprinkling

Directions

• 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 youre 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.