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Meat Rolls With Beans - {Involtini Con Fagioli}

Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/4 lb 113g / 4ozPancetta - finely chopped
1 1/2 lbs 681g / 24ozDried large beans, like peeled favas - soaked overnight,
  And drained
1   Garlic clove - sliced, plus
1   Garlic clove - sliced
1/4 cup 36g / 1.3ozFinely-chopped Italian parsley
1 cup 62g / 2.2ozOnion - finely chopped (medium)
2 cups 292g / 10ozFinely-chopped canned
  Peeled tomatoes and their juices
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlExtra-virgin olive oil - divided
1/4 lb 113g / 4ozMushrooms
  = (fresh porcinis, shiitakes,
  Chanterelles, dried porcinis)
1/2 lb 227g / 8ozGround veal
1/2 lb 227g / 8ozGround pork
1/2 cup 73g / 2.6ozFreshly-grated caciocavallo cheese
  = (or pecorino-Romano)
1   Egg
3 lbs 1362g / 48ozVeal shoulder - sliced, pounded
  All-purpose flour - for frying

Recipe Instructions

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.

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.

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.

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.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E16) - from the TV FOOD NETWORK

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