1 3/4 pounds flank steak — one piece
5 tablespoons butter — divided
1 cup minced onion
2 garlic cloves — chopped
12 ounces ground pork
4 ounces pancetta — chopped
1/2 cup spinach — blanched and chopped
and squeezed dry 3 tablespoons currants
2 tablespoons chopped fresh parsley
1/4 teaspoon thyme
1/4 teaspoon basil
2/3 teaspoon salt and black pepper
1 egg — slightly beaten
1 large carrot — julienne
1/4 pound provolone cheese — cut
into 1/3-inch julienne strips 2 tablespoons olive oil
2 cups beef stock
1 cup dry Marsala
1/2 pound domestic mushrooms — sliced
2 tablespoons fresh lemon juice
1 ounce dry porcini mushrooms — soaked in
1/2 cup hot water — for 15 minutes
dried and sliced 1 tablespoon cornstarch — mixed with
2 tablespoons Marsala wine
Prepare the carrot: peel and halve lengthwise. Cut each half again, lengthwise. Cut length into thirds; 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.
[MC-Per Serving: 727 cals, 47g total fat (61%cff)]
VARIATION: Omit the sauce, cool overnight and slice thin. Serve for a buffet or take on a picnic.