3 kg of pickled giant green olives
100 g veal
100 g pork meat
100 g chicken breast
extra virgin olive oil
fine salt, black pepper
1 glass of dry white wine
50g of raw ham
100 g grated parmesan cheese
400 g of breadcrumbs
300 g flour
2 l of frying oil (preferably peanut oil)
Gently pit the olives; with a smooth-bladed kitchen knife, spirally incise the olives starting from the stem, so as to free the stone. Grind the three types of meat and brown them over moderate heat in a couple of tablespoons of extra-virgin olive oil. Adjust the salt and pepper, then add a little wine, letting it simmer. Put the meat in a large bowl, add the finely chopped ham, grated grana cheese, and 3 tablespoons of breadcrumbs, a pinch of nutmeg and 2 eggs.
Mix until the mixture is smooth and consistent.
Fill the olives with the mixture and give them their shape, then flour them, dip them in the other 2 eggs and finally dip them in the breadcrumbs, making sure that the breadcrumbs adhere evenly.
Proceed by frying them in hot oil. Once golden, place them on paper towels, salt them and serve them hot!