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Preparation Time:
20 min
Difficulty:
Medium
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Ingredients
500 g D’Amico pitted green olives
100 g turkey breast
200 g pork
200 g lean veal
100 g Parmesan or Grana cheese
3 eggs
Carrot, to taste
Celery, to taste
Onion, to taste
1 sprig sage
Breadcrumbs, to taste
White wine, to taste
Instructions
Cut the meat into small cubes. Brown the meat in a pan with the herbs, adding a little dry white wine after 10-15 minutes of cooking. When cooked, mince the meat and herbs. Mix everything together with an egg, Parmesan cheese, and nutmeg until you have a fairly uniform and soft mixture. Once the mixture is ready, stuff it with the olives, trying to form small balls.
Dip them first in flour, then in a plate with beaten egg, and then in breadcrumbs, and place them on a tray. Fry the olives in plenty of olive oil at 175°C, turning them occasionally until they are evenly golden brown. Absorb the excess oil with paper towels and serve hot.
