60 Organic Big Olives of dark green variety
150gr (5.30 Ounces) of Organic Lean Beef
150gr of Organic Pork
100gr ( 3.52 Ounces) of Organic Chicken or Turkey
172 Organic Onion
1/2 Organic Carrot
1 Stalk of Organic Celery
50gr (1.76 Ounces) of Parmigiano
1 glass of Organic dry white wine
2 Organic Large Eggs
Organic bread crumbs
Organic Unbleached All-Purpose Flour
Le Corti dei Farfensi EVOO
Remove the pits by cutting a spiral from one end of the olive around to the other. Place in a bowl of cold, lightly salted water for some hours (around 3 to 5 hours).
For the filling, sauté the onion, carrot and celery in a pan over medium heat with a bit of Le Corti dei Farfensi EVOO. Then place the pieces of meat, left whole, in the pan and let cook over low heat. When the meat begins to brown add a touch of wine and a sprinkle of salt. Let cook for another 20 minutes, remove from the heat, season with nutmeg and place all together in a food processor. Mix briefly before adding in the eggs and parmigiano. Mix only until smooth, and no more. Finally, form little eggs of filling, and wind the olive spirals around them.
With the olives filled, dust with flour, pass through the egg (beaten and lightly salted), and finally roll through the bread crumbs. The now stuffed olives should maintain an oval shape, and be just slightly larger than when they started.
Fill a pan about an inch high with Le Corti dei Farfensi EVOO, and place over low heat. When very hot, using a big spoon, lower small batches (so not to lower the temperature of the oil) of olives into the pan. As they fry, you may move them gently with a wooden spoon. When golden brown, lift from the oil, let drain and dry on paper towels.