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Ingredients Jump to Instructions ↓

  1. 1 3/4 pounds flank steak -- one piece

  2. 5 tablespoons butter -- divided

  3. 1 cup minced onion

  4. 2 garlic cloves -- chopped

  5. 12 ounces ground pork

  6. 4 ounces pancetta -- chopped

  7. 1/2 cup spinach -- blanched and chopped and squeezed dry

  8. 3 tablespoons currants

  9. 2 tablespoons chopped fresh parsley

  10. 1/4 teaspoon thyme

  11. 1/4 teaspoon basil

  12. 2/3 teaspoon salt and black pepper

  13. 1 egg -- slightly beaten

  14. 1 large carrot -- julienne

  15. 1/4 pound provolone cheese -- cut into 1/3-inch julienne strips

  16. 2 tablespoons olive oil

  17. 2 cups beef stock

  18. 1 cup dry Marsala

  19. 1/2 pound domestic mushrooms -- sliced

  20. 2 tablespoons fresh lemon juice

  21. 1 ounce dry porcini mushrooms -- soaked in

  22. 1/2 cup hot water -- for 15 minutes dried and sliced

  23. 1 tablespoon cornstarch -- mixed with

  24. 2 tablespoons Marsala wine Prepare the carrot: peel and halve lengthwise. Cut each half again, lengthwise. Cut length into thirds;

  25. 12 sticks, total. Brown the sausage in a large soup pot. Remove and slice into rounds; set aside. Add the stock, garlic and several grindings of pepper to the soup pot. Bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan. Add the beans and cook, covered, for 60 to 90 minutes. Uncover and add the sausage and escarole and cook until escarole is soft. Taste and adjust seasonings. Serve with plenty of freshly grated Romano.

  26. 727 cals,

  27. 47g total fat (61%cff)

Instructions Jump to Ingredients ↑

  1. VARIATION: Omit the sauce, cool overnight and slice thin. Serve for a buffet or take on a picnic.

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