Olive Fritte (Fried Olives)

• 1/4 pound of pork loin
• 2 ounces sliced pancetta
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1/4 cup coarsely torn fresh bread crumbs (without crust)
• 1 egg yolk
• 2 tablespoons freshly grated Parmesan
• Pinch freshly grated nutmeg
• 24 Sicilian green olives or other large green olives
• 1 egg
• 1/2 cup flour
• 1 cup fine dry bread crumbs
• 4 cups oil for deep-frying

1. Chop the pork into small pieces.
2. Fry the pancetta in a medium skillet over medium heat until it begins to turn color but not brown.
3. Add the pork and a little salt and pepper and cook until meat loses its pink color.
4. Stir in the wine.
5. Lower the heat and simmer the mixture gently for about one hour.
6. Check the pan periodically and add a little water if the mixture seems to be drying out.
7. Drain off any remaining liquid from the pan.
8. Place the meats in a blender or food processor and puree until fairly finely chopped.
9. Soak the fresh bread crumbs in water, then squeeze them dry and add them to the meat along with the egg yolk, Parmesan and nutmeg.
10. Blend well.
11. With an olive pitter, remove and discard the pits from the olives.
12. Using a pastry bag fitted with a small round tip, pipe the meat mixture into the olives.
13. Beat the whole egg with a pinch of salt in a deep dish, and place the flour and the dry bread crumbs in separate dishes.
14. Roll the stuffed olives first in the flour, then in the egg, then in the dry bread crumbs.
15. Heat the oil in a deep heavy skillet until it sizzles and bubbles.
16. Place the olives in the oil and fry until golden.
17. Remove with slotted spoon, drain on paper towels and serve very hot.

pork loin, pancetta, salt, white wine, bread crumbs, egg yolk, freshly grated nutmeg, green olives, egg, flour, bread crumbs, oil

Taken from cooking.nytimes.com/recipes/9813 (may not work)