Fried Stuffed Olives

Name: Fried Stuffed Olives
Yield: Serves 4–6
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; Canola oil, for frying; Grated zest of 1 lemon; ½ cup flour; 2 tbsp. milk; 1½ cups dried bread crumbs; 3 oz. ground beef; 2 oz. ground pork; 12 oz. Castelvetrano olives (about 40); 1 egg yolk, plus 1 whole egg; 2 tbsp. grated Parmigiano-Reggiano; ¼ tsp. freshly grated nutmeg

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Though this recipe comes from Abruzzo, it uses the large, bright green olives known as Castelvetranos, which are grown farther south, in Sicily. They are ideal for stuffing, as their mild buttery flavor won’t overwhelm the savory filling.

Ingredients

12 oz. Castelvetrano olives (about 40)
3 oz. ground beef
2

Europe
Italy
Abruzzo
Starter
Mediterranean

Method

Pit olives by lightly crushing each with the flat side of a chef’s knife; discard pit, leaving olive as intact as possible. Combine beef, pork, Parmigiano, nutmeg, egg yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty ½-tsp. balls. Stuff 1 meat mixture ball into each olive; press olive around filling to seal.
Heat 2″ oil in a