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Ingredients

• A pound (400 g) of very large mild olives, packed in brine (if you buy them pitted you won't have to do it yourself)
• 4 ounces (100 g) fresh mild pork sausage
• 4 ounces (100 g) ground veal
• 1/2 cup meat broth (bullion is fine)
• 2 ounces (50 g) diced cured lard (buy this from a delicatessen, or use pancetta or prosciutto fat)
• 10 ounces (250 g) fine bread crumbs (this will likely be about 2 1/2 cups)
• 1/2 cup dry white wine
• 1 cup (50 g) freshly grated parmigiano (see note)
• 2 eggs
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 1 tablespoon minced parsley
• A pinch of freshly ground nutmeg
• oil for frying

Description

This Recipe Is From De Agostini's La Mia Cucina; The Authors Warn Not To Overstuff The Olives Lest The Stuffing Expand As It Cooks And Split The Olives, And Also Warn That The Oil Should Be Hot But Not Smoking, Lest The Outsides Of The Olives Burn Before

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