Fried stuffed goat cheese, peppers and olives
4 servings
24 minutes
Fried stuffed peppers with goat cheese and olives are a true delight for Mediterranean cuisine lovers. Inspired by Italian appetizer traditions, this recipe combines tender, tangy goat cheese with aromatic cilantro, wrapped in juicy peppers and olives. A light coating of corn and wheat flour adds a crispy texture, while frying in oil brings out all the flavor nuances. The dish has a rich, creamy taste with pleasant spicy and sharp notes. Perfect as an appetizer for a festive table or a cozy Italian-style dinner. Serve hot, complemented with fresh herbs and a glass of dry white wine for complete gastronomic pleasure.
1
In a bowl, mix goat cheese with cilantro. Chill.
- Soft goat cheese: 250 g
- Chopped cilantro (coriander leaf): 3 tablespoons
2
Cut the canned and fresh peppers, remove the seeds, and fill them with cheese. Press lightly.
- Canned green chilies: 6 pieces
- Cherry peppers: 12 pieces
3
In a large bowl, mix corn flour, wheat flour, and 1/4 teaspoon of salt. Coat the peppers in the mixture on all sides. Also coat the olives (if the peppers are not well covered in flour, brush them with the brine from the olives).
- Wheat flour: 0.3 glass
- Cornmeal: 0.5 glass
- Coarse salt: to taste
- Olives stuffed with pimiento: 12 pieces
4
Heat oil in a pan over medium heat. Fry the peppers and olives in batches until golden, about 8-12 minutes. Serve hot.
- Canola oil: 3 tablespoons
