Pecorino Sardo Dolce P.D.O., grated 350 g
Mascarpone 90 g
Honey 45 g
Calabrian Chile, chopped fine 10 g
Salt, Kosher 5 g
Castelvatrano Olives, Pitted
Flour, All Purpose 100 g
Egg wash (Eggs 3 ea., Milk 100 g, Oregano 5 g)
Bread Crumbs 200 g
To make the stuffing:
Combine all ingredients and mix very well.
Place Stuffing into a pastry bag with a 15mm plain tip.
Fill each pitted olive with stuffing.
To make the olives:
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.
Did you know? 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.
Recipe by: Dan Kish