Susan and I had these delicious morsels at the Four Seasons in Milano, Italy and have been back one more time since to enjoy them. Susan HATES olives, but loved these.
Grind in your food processor:
1/2 pound of veal
5 sprigs of Italian parsley, leaves only
1 medium garlic clove
3 large basil leaves
2 oz parmesiano reggiano
1 egg
pinch of kosher or sea salt
fresh ground pepper
remaining olive pieces (see below)
Saute mixture for about 4 minutes at medium heat in
extra virgin olive oil so that egg is no longer raw
Cut large mild green or blonde olives to about 3/4 size length wise
removing the pit (or use pitted olives). Stuff with above filling
rounding the top to create something like the original olive shape
Now dip each olive into beaten egg and coat with very fine fresh bread crumbs.
Fry olives in extra virgin olive oil until brown on all sides.
Salt while still hot.
Drain briefly on paper towel and serve warm.
If you have extra stuffing, fry it up and serve it over pasta, or stuff something else. It is very good.
