60 green olives	Black Truffle
150 gr. veal meat	2 eggs
150 gr. pork meat	1/2 glass dry Marsala
200 gr. chicken breast	Breadcrumbs
150gr. salami and ham	Salt and Pepper
3 peeled tomatoes	Olive oil and Butter
Grated Pecorino cheese

Preparation:

You need about 60 olives stoned with the proper tool so as to leave them undamaged.

Prepare the filling. In half butter and half oil fry the veal, the pork, the chicken breast.
Add 1/2 glass of dry Marsala, which is to evaporate.

Mince the meat and mix it with 1 tablespoon of grated "pecorino" (sheep's milk cheese), salami and ham, the 3 tomatoes without seeds, a sprinkling of black truffle, salt, pepper and 2 egyolks.
You should get a soft and homogeneous mixture.

Stuff the olives with the filling, dip them in flour, then in beaten eggwhite and finally in breadcrumbs.

Fry in boiling oil and serve very hot.