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