Veal Stuffed Olives

Go figure: the Italians have found yet another thing to do with olives. Not only are they stuffed—they’re breaded and deep-fried. Who knew you could pack so much flavour into one little olive? Present a big platter of these the next time you have guests over, and see how long they last.

Serves 6 or more

Ingredients

• 2 teaspoons (10 mL) extra-virgin olive oil
• 6 ounces (170 g) ground veal or ground lean pork
• 1 teaspoon (5 mL) freshly chopped rosemary
• 1 teaspoon (5 mL) freshly chopped sage
• 1 teaspoon (5 mL) freshly chopped thyme
• 3/4 cup (185 mL) white wine, preferably Verdicchio or another sharp, bright Italian wine
• 4 ounces (110 g) prosciutto, finely chopped (about 3/4 cup/185 mL)
• 3 ounces (85 g) Parmesan, grated (about 3/4 cup/185 mL)
• 3 ounces (85 g) pecorino Romano cheese, grated (about 3/4 cup/185 mL)
• 1 cup (250 mL) Italian breadcrumbs, divided, more if necessary
• Pinch of freshly grated nutmeg
• 1 teaspoon (5 mL) crumbled dried red chili
• 1 teaspoon (5 mL) lemon zest
• 3 large eggs, divided
• 2 pounds (900 g) green olives (about 2 cups/500 mL), cracked and pitted
• 3/4 cup (185 mL) all-purpose flour
• Vegetable oil for deep-frying, about 4 cups (1 L)

Directions

1. In a large skillet over on medium-high, heat the olive oil. Add the veal (or pork), and season with salt and freshly ground pepper. Cook for 5 minutes, or until lightly browned. Add the 3 herbs, and mix to combine. Add the white wine and stir, allowing the wine to evaporate. Transfer the meat to a large bowl and allow to cool.
2. Add the prosciutto, the Parmesan and the pecorino, half of the breadcrumbs, the nutmeg, chili, and lemon zest, and one egg. Mix to combine. If the mixture is too wet, add more breadcrumbs. Carefully stuff the olives with this mixture using your hands.
3. Make a breading station by placing the flour in one bowl, the rest of the breadcrumbs in a second bowl, and the remaining 2 eggs in the third. Whisk the eggs.
4. Have ready a baking sheet for the breaded olives, and line a large plate or baking sheet with paper towels. With one hand, dunk a few olives at a time in the flour to lightly coat; this will help the egg to stick to the slippery olive. Then dunk into the eggs and roll around just to coat. Finally place into the breadcrumb mixture and toss gently to coat. Shake off any excess and place on the baking sheet.
5. In a deep, heavy-bottomed pan or wok over medium-high heat, heat the oil to 375°F (191°C). Deep-fry the olives in small batches, about 8 at a time, until golden brown and crunchy. Use a slotted spoon or spider to remove the olives from the oil, and let drain on the paper towels. Repeat with remaining olives.
6. Enjoy with lots of chilled Verdicchio.