SERVES 4

- 500 gr. green olives (Variety “Ascolana Tenera”)
- 200 gr. lean veal
- 200 gr pork
- 100 gr. turkey or chicken
- 100 gr. Grated Parmesan cheese
- 3 eggs
- flour, bread crumbs, extra virgin olive oil, half onion with a clove in it, a carrot, some celery, some dry white wine, salt and some grated nutmeg. (some recipes also suggest: vegetables, ham, tomato sauce, “mortadella”, natural seasonings, etc.)

OLIVES PREPARATION

Using a small knife and starting from the upper part of the olive (at the stalk bottom), cut the pulp in a spiral shape eliminating the central stone. Be careful not to break the spiral.

FILLING PREPARATION

Cut meat in small pieces and put it in a saucepan with oil, carrot, celery, onion with clove, adding a little dry white wine after 10-15 minutes of cooking. When cooked grind everything, then add an egg, Parmesan and nutmeg: mix well to obtain an omogeneous and rather soft mixture.

(Fish filling can also be prepared: instead of meat use cod, grouper, rock-fish, etc)

OLIVE FILLING

Fill stoned olives with a small ball of mixture: make them look just a little bigger of what they were originally, but the same shape.

Flower olives, dip them into beaten eggs and cover them with bread crumbs.

COOKING

In a frying pan heat well extra virgin olive oil, dip olives into oil turning them with a fork every now and then untill golden. Drain, dry then serve them warm on absorbent paper.