1/3 pound lean beef
1/3 pound lean pork
1/3 pound chicken
1 chicken liver
2/3 cup grated Parmigiano Reggiano cheese
1/3 cup grated Pecorino cheese
3 ½ ounces bread with crust removed
1 1/3 cups breadcrumbs
3/4 cup flour
4 tablespoons extra virgin olive oil
meat broth to taste
¼ cup tomato sauce
salt and pepper to taste
cinnamon to taste
nutmeg to taste
1 pound large green olives
oil for frying as needed
Brown the beef, pork and chicken in a pan with a small amount of olive oil. Add the tomato sauce and a small ladle of water and cook over low heat for 20 minutes. When the meat is almost cooked through, add the liver, season with salt and pepper, and cook for a few more minutes.
After cooling, finely grind the meat. Add the cheese, one lightly beaten egg, the lemon zest, a pinch of nutmeg and a pinch of cinnamon. Mix well. Bind and soften the mixture by adding the bread, torn into pieces, soaked in broth, with the excess squeezed out.
Pit the olives by making an incision around the pit, being careful not to break them. Stuff each olive with the filling and bread them by first rolling in flour, then in beaten egg, and then in the breadcrumbs.
Fry in enough hot oil to cover them entirely (make sure the oil is hot enough by testing with a few crumbs of breading). Drain on paper towels and serve immediately.