Finely chop the onion, celery and carrot and brown in three tablespoons of extra virgin olive oil.

Dice the meat, add to the sauté and brown. Add the white wine and proceed with cooking over low heat.

Remove from heat, allow to cool and then grind with a mixer.

Pour the mixture into a bowl and add the nutmeg, the grated lemon zest, an egg, the grated Parmesan cheese, the breadcrumbs reduced to crumbs and knead well until the mixture is soft.

Let the mixture rest and stone the olives with a knife by cutting the pulp in a spiral, starting from the stalk.

Fill the olives with the filling, form some balls of filling and insert them into the resulting spirals.

Separately, prepare three bowls containing flour, beaten eggs and breadcrumbs separately. Dip each olive in the flour, then in the beaten egg and finally in the breadcrumbs. Place all the stuffed and breaded olives in the freezer for at least half an hour.

Preheat the oven with the Air Fry inside, remove the olives from the freezer, season them with a drizzle of olive oil and a pinch of salt and bake.

Cooking
280 ° C for 20 minutes