- 12 ounces (about 40) Mezzetta Castelvetrano Olives
- 5 ounces ground Genoa salumi
- 2 tablespoon grated parmesan cheese
- 1⁄4 teaspoon freshly grated nutmeg
- 1 egg yolk
- 1 whole egg
- 1 lemon, zest finely grated
- Kosher salt and freshly ground black pepper, to taste
- Canola Oil, for frying
- 2 tablespoon whole milk
- 1 1⁄2 cups breadcrumbs
- 1⁄2 cup flour
Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible.
Mix salumi, parmesan, nutmeg, egg yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 1⁄2 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.
Heat 2′′ oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°.
Whisk whole egg and milk in a bowl. Place breadcrumbs and flour in two separate bowls. Working in batches, roll olives in flour, dip in egg mixture, then coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt and enjoy.
By Executive Chef Elise Wiggins from Panzano