1 lb(s) mixed olives
1 tsp lemon zest
1 tbsp fresh rosemary leaves
2 whole fresh sprigs of thyme
1/2 tsp red pepper flakes
1 whole medium garlic clove
3/4 cup extra virgin olive oil
6 slice prosciutto
1/2 cup grated pecorino Romano (or Parmigiano)
1 whole egg, beaten lightly
1 cup fine bread crumbs with Italian seasoning
Pit the olives carefully, leaving them as intact as possible.
Combine the olives, lemon zest, rosemary, thyme, red-pepper flakes and garlic clove in a container that has a cover.
Add 1/2 cup oil, stir, cover and refrigerate, preferably overnight, stirring occasionally.
Drain the olives.
Finely chop the prosciutto and mix with the pecorino Romano.
Stuff the olives with the prosciutto-cheese mixture.
Dip the stuffed olives in the egg and roll in bread crumbs.
Heat a saute pan over medium heat, add 1/4 cup olive oil to the pan and fry the olives three or four minutes on all sides until golden brown.
Drain the olives on paper towels and serve warm!