| Cook Time | 45 minutes |
| Servings |
people
|
Ingredients
- 5 ounces (150 grams) frozen mirepoix (minced carrots, onion, and celery)
- Extra-virgin olive oil for sautéing
- 4 ounces (100 grams) ground chicken
- 4 ounces (100 grams) ground pork
- 4 ounces (100 grams) ground beef
- 1 tablespoon tomato paste dissolved in 1 tablespoon water
- 2 1/2 ounces (70 grams) prosciutto crudo
- 2 1/2 ounces (70 grams) morta della
- 2 ounces (50 grams) Parmesan
- 3/4 ounce (20 grams) pecorino
- 2 slices white sandwich bread, crusts removed
- 1/4 cup (50 milliliters) whole milk
- 2 large eggs,
- 20 pitted green olives
- Unbleached all-purpose flour for dredging
- Breadcrumbs for dredging
- Vegetable oil for deep-frying
Instructions
- Sauté the mirepoix in a small amount of olive oil to defrost it. Add the ground meats and the dissolved tomato paste , and cook until the meat is cooked through. Transfer the meat mixture to a food processor fitted with the metal blade and process along with the prosciutto, mortadella, Parmesan, pecorino, bread, and milk.
- Add 1 egg and process to combine. Cut the olive in half the long way. Pinch off a small amount of the meat mixture and stuff it between two halves of an olive. Press together.
- Repeat with remaining filling and olives. Lightly beat the remaining egg. Dredge the stuffed olives in the flour, then the beaten egg, and then the breadcrumbs.
- Fry in a generous amount of oil until browned. Remove with a skimmer and serve hot.