Stuffed Veal with White Beans (Abruzzo)

Meat

Ingredients

Veal - 12 thin slices

Olive Oil

Unsmoked ham fat- 3 tbsps

Garlic - 2 cloves

Parsley, finely chopped - 6 sprigs

Ripe tomatoes, peeled and chopped - 4 large

Cooked dried white beans - 3 cups

Mushrooms, sliced - 1/4 pound

Stock - 2 1/2 tbsps

Ground lean pork - 1 cup

Grated parmesan cheese - 2 1/2 tbsps

Egg- 1

Pepper

Clarified butter - 4 tbsps

Heat 1/2 cup oil in a heavy pan, add the ham fat and 1 clove garlic, finely chopped, and fry gently until golden, taking care not to let the garlic brown, as this will make it bitter. Add half the parsley, the chopped tomatoes and the cooked beans, mix well and season to taste with salt. Simmer gently for 30 minutes.

In another pan, heat 2-3 tbsps oil and fry the remaining garlic clove, lightly crushed, until brown. Discard the garlic and add the mushrooms. Moisten the stock and cook over a moderate heat for 20 minutes. Drain the mushrooms and chop them finely.

Mix the pork to a paste with the parmesan cheese, the egg, the remaining parsley and the mushrooms and season to taste with salt and pepper. Spread a little of this mixture on each slice of veal, roll the slices up firmly and secure with thread or toothpicks.

Heat the butter in a large pan and saute the veal rolls until golden brown all over, turning them once or twice and keeping the heat constant. Cook for 10 minutes, then add the beans together with their sauce, and simmer gently for a further 15 minutes.

Serves 6