Fried Olives stuffed with Pecorino Sardo Dolce, Honey, & Calabrian Chiles
by Chef Dan Kish
The ancestors of Pecorino Sardo, Rosso Fino and Affumicato, were cheeses made from raw milk or milk heated with red-hot stones. Over the centuries, there has been a continuous refinement of the characteristic production technique that has spread throughout Sardinia up to the very important recognition of the P.D.O. Today, Pecorino Sardo is unanimously considered one of the emblems of excellence of its Area of Origin. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
This recipe is produced in partnership with 3 Pecorini and FOH.
COMPONENTS
FILLING
serves 4 to 6
INGREDIENTS
- Pecorino Sardo Dolce, grated 350 g
- Mascarpone 90 g
- Honey 45 g
- Calabrian Chile, chopped fine 10 g
- Salt, Kosher 5 g
- Castelvatrano Olives, Pitted
- Honey
METHOD
- Combine all ingredients and mix very well.
- Place Stuffing into a pastry bag with a 15mm plain tip.
- Fill each pitted olive with stuffing.
OLIVE COATING
INGREDIENTS
- Flour, All Purpose 100 g
- Egg washEggs 3 ea.
Milk 100 g
Oregano 5 g - Bread Crumbs 200 g
METHOD
- Lightly coat the stuffed olive with flour.
- Soak floured olives in egg wash
- Drain, then coat in bread crumbs.
- Return olives to the egg wash, soak quickly, then return to the bread crumbs, and evenly coat again.
- Fry olives in 170*C vegetable oil for 2 minutes.
- Drain on absorbent toweling.
- Season with Coarse Salt, and additional Honey as desired.
- Serve Warm.
