Instructions: Cut the pork into small pieces. Saute the bacon in a skillet until it begins to color. Add the pork and a little salt and pepper and cook until golden. Add the wine, lower the heat and simmer gently for about 1 hour, adding a little water if necessary to keep the mixture moist.

Drain off the liquid and chop the meats very finely. Soak the fresh bread in water and squeeze dry. Add bread to the meat with the egg yolk, Parmesan and nutmeg. Pit the olives with and olive pitter and fill them with the prepared mixture, using a pastry bag fitted with a small round tip. Beat the whole egg with a pinch of salt in a deep dish. Roll the olives in flour, then in the egg, and then in dry breadcrumbs. Heat the oil in a deep skillet and fry the olives in it until golden. Drain on paper towels and serve very hot.

Serves 6.

These may be stuffed in various ways-with leftover roast chicken mixed with cooked ham or prosciutto, with beef or pork, with chicken livers, or with anchovies preserved in oil. They can also be served as an accompaniment to meat dishes.

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