Preparation:
1. To start making Olive Ascolane, first soak the olives for 12 hours in water flavored with fresh fennel.
2. Prepare the meat for the filling by cutting beef, chicken breast, and pork into small pieces.
3. Pour some oil into a pot.
4. Add coarsely chopped carrot and celery along with half an onion, into which you have inserted the cloves.
5. Sauté the vegetables for a few minutes.
6. Add the beef and pork, season with pepper, cover with lid and cook for about 20 minutes.
7. Add chicken breast, pour in the wine, and add salt.
8. Cook for one hour with lid on. After that time, turn off heat and let it cool.
9. Remove the cloves from the onion and pass everything through a meat grinder.
10. Transfer the ground meat to a bowl. Add the grated Parmigiano Reggiano cheese and egg. Season with grated nutmeg.
11. Mix with your hands until you achieve a uniform mixture.
12. Spiral cut the olives to remove the pit and open the olives for stuffing. (do not cut the olive in half).
13. Stuff the olives with the filling and close them to recreate their original shape.
14. To bread the olives: beat the eggs with salt. Coat the stuffed olives first in flour then dip them in the egg.
15. Drain to remove any excess egg, roll the olives in breadcrumbs, and place them on a tray.
16. To fry the olives: heat the vegetable oil until it reaches a temperature of 355 degrees. Carefully place the olives into the oil.
17. Cook for about 2 minutes, just until they turn golden brown.
18. Remove from oil and place on a tray lined with paper towels.
19. Serve the olives while they are slightly warm.
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