| 1 |
Drain brine from the olives. Place them in a bowl and cover with lukewarm water. Let them soak while preparing the filling.
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| 2 |
Mix the meats together. In a large saucepan, melt butter and saute meats and nutmeg over low to medium heat until the meat is no longer pink. Add the grated Parmesan cheese and one beaten egg. Cook, stirring until the meat mixture is dry. Set aside to cool. |
| 3 |
Drain the water from the olives and pat dry. Starting from the end without the hole, cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl. |
| 4 |
Pinch a bit of the meat mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat around the filling, so the vegetable regains its original shape. Set aside on a cookie sheet or on a shallow pan. |
| 5 |
Dredge the olives lightly in flour. Pour the other two beaten eggs into a shallow bowl. Place the stuffed olives - a few at a time - into the bowl and spoon the egg over them. Remove olives from the egg, roll them in the breadcrumbs, then repeat the process. The breading should be thick. Set aside, and bread the remaining olives. |
| 6 |
Pour the olive oil into a medium sized frying pan and heat until the oil is bubbling. Fry the olives until the breading is golden brown. Remove with a slotted spoon and drain. Serve the olives while warm. |
