Fried Olives Stuffed with Beef, Pork and Parmigiano

What you need

• 300 g (11 oz) large green olives, brined, unpitted
• 3 tbsp olive oil, for the filling
• 30 g (1 oz) onion, finely chopped
• 30 g (1 oz) carrot, finely chopped
• 30 g (1 oz) celery, finely chopped
• 150 g (5 oz) beef chuck, in 3 cm pieces
• 100 g (3.5 oz) pork shoulder, in 3 cm pieces
• 60 ml (1/4 cup) dry white wine
• 40 g (1.5 oz) parmigiano reggiano, finely grated
• 1 egg, for the filling
• 1 pinch nutmeg, freshly grated
• 1/2 tsp lemon zest, finely grated
• salt, to taste
• black pepper, freshly ground, to taste
• 60 g (1/2 cup) all-purpose flour, for coating
• 2 eggs, beaten, for coating
• 120 g (1 cup) fine dry breadcrumbs, unseasoned
• 1 l (4 cups) olive oil, or sunflower oil, for deep frying

Method

Restated from the original video

1. 1

   Cut around the stone of each olive in one continuous spiral and remove the stone, keeping the spiral intact so the olive can be reshaped. Taste one; if the olives are very salty, soak them in cold water for 30 min and drain well.

2. 2

   Heat the 3 tbsp olive oil in a wide pan over medium heat. Cook the onion, carrot and celery until soft, 6-8 min.

3. 3

   Add the beef and pork and brown on all sides, 8 min.

4. 4

   Pour in the wine and let it bubble away for 2 min, scraping up the browned bits.

5. 5

   Add 100 ml (1/3 cup) hot water, cover partly and cook on low until the meat is very tender and the liquid is gone, 35-40 min. Add a splash of hot water if the pan dries early.

6. 6

   Cool for 15 min, then chop in a food processor to a fine, sticky paste.

7. 7

   Mix the paste with the parmigiano, egg, nutmeg, zest, and salt and pepper to taste.

8. 8

   Press a little filling into each olive and shape the spiral back around it.

9. 9

   Set out three plates: flour, beaten eggs, breadcrumbs. Roll each olive in flour, then eggs, then breadcrumbs, pressing the crumbs on.

10. 10

    Chill the coated olives on a tray for 15 min so the crust holds.

11. 11

    Heat the frying oil in a deep pot to 175 °C (350 °F). Fill the pot no more than halfway.

12. 12

    Fry in batches until deep golden, 3-4 min. The filling is already cooked, so the crust sets the time.

13. 13

    Drain on paper towels and serve hot or warm.

Imported from piattorecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.