Preparation

Heat a drizzle of extra virgin olive oil in a pan and fry the finely chopped onion. Add the beef and pork and fry for a few minutes.
Deglaze with a glass of white wine and cook for a few minutes, seasoning with salt and pepper.

Add the meat with the finely grated Grana Padano,an egg, a pinch of grated nutmeg in a blender and blend until you get a soft and smooth mixture.
Destone the olives and open them like a spiral, then stuff them with the mixture obtained and close them well.

Dredge the stuffed olives in flour, then in beaten egg and finally in breadcrumbs.
Fry the olives in plenty of boiling seed oil until golden.
Drain them with a slotted spoon and let them drain on absorbent paper.
Add salt, pepper and serve immediately.