Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Pancetta - finely chopped

  2. 1 1/2 lbs 681g / 24oz Dried large beans, like peeled favas - soaked overnight,

  3. And drained 1 Garlic clove - sliced, plus

  4. 1 Garlic clove - sliced

  5. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  6. 1 cup 62g / 2 1/5oz Onion - finely chopped (medium)

  7. 2 cups 292g / 10oz Finely-chopped canned

  8. Peeled tomatoes and their juices

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1/2 cup 118ml Extra-virgin olive oil - divided

  12. 1/4 lb 113g / 4oz Mushrooms

  13. (fresh porcinis, shiitakes,

  14. Chanterelles, dried porcinis)

  15. 1/2 lb 227g / 8oz Ground veal

  16. 1/2 lb 227g / 8oz Ground pork

  17. 1/2 cup 73g / 2.6oz Freshly-grated caciocavallo cheese

  18. (or pecorino-Romano)

  19. 1 Egg

  20. 3 lbs 1362g / 48oz Veal shoulder - sliced, pounded

  21. All-purpose flour - for frying

Instructions Jump to Ingredients ↑

  1. In a dutch oven, place the pancetta and cook over medium heat until most of the fat is rendered. Add the beans, 1 clove garlic, and half of the parsley and cook over medium-high heat, stirring occasionally. Cook for 5 minutes, until the onion is softened, then add the tomatoes, and salt and pepper, to taste.

  2. In a separate skillet, heat 1/4 cup oil over high heat and add the mushrooms. Cook over very high heat until they begin to get browned and crisp, then add 1 clove garlic and a pinch of parsley. Remove from heat and set aside.

  3. In a large bowl, combine the ground veal, pork, grated cheese, egg, salt, and pepper, to taste, and, once they have cooled, the cooked mushrooms. Mix these ingredients well and divide evenly among the slices of veal, placing a portion in the center of each slice. Season with salt and pepper, and roll each slice up, securing with butcher's twine. Dust each roll with flour.

  4. In a separate skillet, heat the remaining olive oil over high heat and add the rolls, working in batches to avoid overcrowding the pan. Brown the rolls on all sides, then add to the simmering bean and tomato sauce, and simmer for 20 minutes. Season the sauce with salt and pepper and serve the rolls with sauce drizzled on top.

  5. This recipe yields 6 servings.


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