Fried Stuffed Olives

Preparation:

Preparation: Melt the butter in a saucepan and brown the diced veal and the peeled and crumbled sausage. Pour in the wine, then add the bacon cut into cubes and finish browning. Subsequently, pour the broth into the container, bring to the boil and cook for 5 minutes, then drain the meat, pass it through the food processor and put the minced meat in a bowl. Leave the cooking liquid in the container, add two or three spoonfuls of breadcrumbs and mix together. Add the chopped parsley, two whole eggs, salt, a pinch of nutmeg, mixing well and adding more breadcrumbs until the mixture is smooth, homogeneous and of the right consistency. Let it rest for about half an hour at room temperature. After this time, stuff the pitted olives with the filling and lightly flour them. Beat the remaining egg in a deep dish and pass the floured olives into it, then turn them in the breadcrumbs. Bring the oil almost to the boil in a pan and fry the olives, turning them several times until they are golden brown. Drain them, drain them on absorbent paper, transfer them to a serving dish and serve hot.