- 1 kg of green olives from Ascoli
- 150 gr of veal and 150 gr of pork
- 100 gr Parma ham
- 50 gr Pecorino cheese
- 50 gr grated Parmesan cheese
- 4 eggs
- ½ glass of white wine
- olive oil
- salt and pepper
Fry the meat in a little oil; add salt, pepper and white wine.
When the wine has evaporated completely, cover and leave to cook until the meat is ready. When the meat is cooked put it in a bowl with the diced ham, cheese, some breadcrumbs, nutmeg and 2 eggs. Mix everything well into a homogeneous, fairly consistent paste. De-stone the olives and fill them with the paste; flour them, baste them with beaten egg and then cover them with breadcrumbs. Fry them in very hot oil and serve hot.