Method
Heat oil in a frying pan on medium. Cook carrot, onion and celery, stirring, for 5 mins, until softened. Add beef, pork and chicken mince. Cook for 5 mins, stirring to break up any lumps, until browned. Season. Add wine and bring to boil.
Place mince mixture in a food processor. Add zest, nutmeg and bread. Process until combined. Transfer to a bowl. Add Parmigiano and 1 lightly
beaten egg and mix. Refrigerate for 30 mins.
Make a small incision, lengthwise, in each olive. Fill each olive with 1 tsp of mince mixture.
Place flour and breadcrumbs on separate plates. Whisk remaining eggs in a bowl. Dust olives in flour, shaking off excess. Dip in egg, then roll in
breadcrumbs to lightly coat.
Heat vegetable oil and extra oil in a saucepan on high to 170-180C. Deep-fry olives, in batches, for 5-6 mins, until crisp and golden.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Heat oil in a frying pan on medium. Cook carrot, onion and celery, stirring, for 5 mins, until softened. Add beef, pork and chicken mince. Cook for 5 mins, stirring to break up any lumps, until browned. Season. Add wine and bring to boil.
Place mince mixture in a food processor. Add zest, nutmeg and bread. Process until combined. Transfer to a bowl. Add Parmigiano and 1 lightly
beaten egg and mix. Refrigerate for 30 mins.
Make a small incision, lengthwise, in each olive. Fill each olive with 1 tsp of mince mixture.
Place flour and breadcrumbs on separate plates. Whisk remaining eggs in a bowl. Dust olives in flour, shaking off excess. Dip in egg, then roll in
breadcrumbs to lightly coat.
Heat vegetable oil and extra oil in a saucepan on high to 170-180C. Deep-fry olives, in batches, for 5-6 mins, until crisp and golden.
