To prepare our delicious Ascolana-style stuffed olives, begin with the filling. Peel and clean the onion, celery, and carrot, then finely chop them. Heat three tablespoons of olive oil in a pan and gently sauté the vegetables. Meanwhile, cut the beef, chicken, and pork into small cubes and add them to the vegetable soffritto. Once everything is well browned, season with salt and pour in the white wine, letting it evaporate over low heat. Remove the mixture from the heat and, once it has cooled, grind it using a food processor.
Transfer the mixture to a bowl and add the finely chopped cloves, nutmeg, grated zest of half a lemon, the egg, the grated Parmigiano Reggiano, and the coarsely crumbled bread crumb. Mix everything thoroughly until you obtain a mixture that is soft yet compact. Cover and let it rest in the refrigerator for about 30 minutes.
Now move on to the olives. Using a small sharp knife, carefully cut each olive in a spiral starting from the stem, taking care not to break it. This will allow you to remove the pit and create enough space for the filling.
After the resting time, take the filling and generously stuff the olives, trying to maintain their original shape. Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each olive first in the flour, then in the beaten egg, and finally in the breadcrumbs. Once all the olives are breaded, place them in the refrigerator for about 30 minutes. After resting, bread them a second time to ensure a perfectly crispy coating.
Frying the olives:
Heat the peanut oil in a deep pot to a temperature of about 165–170°C (330–340°F). Fry the stuffed olives, turning them frequently, until they are evenly golden. Drain them and place them on paper towels to absorb any excess oil.
Your Ascolana-style stuffed olives are now ready to be served