Olive Ascolane (Stuffed Olives)
Appetizer

Ingredients

    * 1 1/2 pounds of pork
    * 1 1/2 pounds of chicken breast
    * 1/2 cup of chopped green olives
    * 2/3 cup of parmesan cheese
    * 2 eggs, beaten
    * 1 lemon rind, grated
    * 1 teaspoon of freshly-grated nutmeg
    * 1 teaspoon of cinnamon
    * 1/2 teaspoon allspice
    * Salt to taste, be careful, the cheese
and olives are salty

Preparation

Cook the pork and chicken breast in olive oil
Remove cooked  meats and ground it.
 Add the remaining
ingredients to the ground meat mix
Mix the ingredients into the meat and put
 into the refrigerator to cool for at least one
hour. Remove the mixture from refrigerator
and roll meat into balls about the size of a
small walnut. Put half of an olive on each side
of the rolled ball. Flour each ball, dip in
beaten egg, then dip in unflavored bread
crumbs.
To cook them, fry them quickly in about
1/2 inch of olive oil until golden brown.
Drain and serve. It is not important to cook
them through because the meat has been
cooked already.