Bangin' Blue Olives with Prosciutto
- Level: Intermediate
- Yield: 24 olives
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 44
- Sodium
- 335
- Total: 40 min
- Active: 40 min
Ingredients
1/4 pound smoked gorgonzola cheese, cut into 1/4-inch cubes
2 to 3 thin slices prosciutto, cut into 1-inch squares
24 large, green pitted olives
1 1/2 cups panko breadcrumbs, pulsed in a food processor
1 teaspoon smoked paprika
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
Canola oil, for deep frying
2 tablespoons roughly chopped fresh parsley (flat-leaf), for garnish
1/4 cup grated Parmesan, for garnish
Directions
- Wrap each cube of gorgonzola with a piece of prosciutto, and use to stuff the olives.
- Combine the panko, smoked paprika, cayenne and some salt and pepper in a bowl. Mix to blend.
- Prepare three plates for breading the olives: one with the flour, one with the beaten egg, and one with the panko mixture. Lightly coat each olive in flour, then dip in egg, and finally roll in breadcrumbs. Set the breaded olives on a sheet of parchment as you go.
- In a heavy pot or Dutch oven, heat 2 to 3 inches of oil to 350 degrees F over moderate heat. Working in batches, fry the olives until golden brown, 1 to 2 minutes. (Watch the olives closely; if cooked for too long, the cheese will begin to ooze out.) With a slotted spoon, transfer the fried olives to a paper-towel-lined plate to drain. Let cool slightly before serving. Garnish with the parsley and Parmesan.