Ascoli olive balls

When these are homemade they are a true speciality

1. Melt 130 g lard and beat in a pan with a tablespoon of olive oil.
2. Mix in 100 g beef and 150 g pork.
3. When the ingredients are well-browned, mince finely.
4. Add breadcrumbs soaked in a little broth, 1 egg, 50 g parmesan cheese and salt and pepper.
5. When well-mixed, make into small balls with an olive in the centre of each.
6. The mixture should be enough to cover 60 olives.
7. Dip the balls in the flour then in 2 beaten eggs and finally roll in fine breadcrumbs before frying in plenty of boiling oil.
8. Roll on kitchen paper to absorb excess fat then serve hot.