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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!)
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