Fried Stuffed Castelvetrano Olives

Name: Fried Stuffed Castelvetrano Olives
Cook time: PT0D0H35M
Total time: PT0D0H35M
Yield: serves 4-6
Ingredients: 12 oz. (about 40) Castelvetrano olives ( wholefoods.com ); 3 oz. ground beef; 2 oz. ground pork; 2 tbsp. grated parmesan; 1 ⁄ 4 tsp. freshly grated nutmeg; 1 egg yolk; 1 whole egg; 1 lemon, zest finely grated; Kosher salt and freshly ground black pepper, to taste; Canola Oil, for frying; 2 tbsp. whole milk; 1 1 ⁄ 2 cups bread crumbs; 1 ⁄ 2 cup flour

Serves
serves 4-6
Time
35 minutes

ROMULO YANES

Olives are stuffed with a simple beef and pork filling and fried for a more substantial snack in this recipe from Abruzzo winemaker Emidio Pepe's wife, Rosa. Featured in: The Road to Abruzzo

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

12 oz. (about 40) Castelvetrano olives (wholefoods.com)
3 oz. ground beef
2 oz. ground pork
2 tbsp. grated parmesan
¹⁄₄ tsp. freshly grated nutmeg
1 egg yolk
1 whole egg
1 lemon, zest finely grated
Kosher salt and freshly ground black pepper, to taste
Canola Oil, for frying
2 tbsp. whole milk
1 ¹⁄₂ cups bread crumbs
¹⁄₂ cup flour

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Instructions

Step 1

Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible. Mix beef, pork, parmesan, nutmeg, yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 1⁄2 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.

Step 2

Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°. Whisk whole egg and milk in a bowl. Place bread crumbs and flour in separate bowls. Working in batches, roll olives in flour, dip in egg mixture, and coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt.

Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible. Mix beef, pork, parmesan, nutmeg, yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 1⁄2 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.
Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°. Whisk whole egg and milk in a bowl. Place bread crumbs and flour in separate bowls. Working in batches, roll olives in flour, dip in egg mixture, and coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt.