Stuffed Flank Steak With Marsala Mushroom Sauce

Ingredients

450 gr flank steak one
70 gr butter divided
95 gr onion
2 garlic
190 gr pork
65 gr pancetta
16 gr spinach blanched
22 gr currants
3 gr parsley
1 gr thyme
1 gr basil
2 gr salt
1 egg
1 carrot julienne
60 gr provolone cheese
3/8 slices julienne
30 ml olive oil
475 ml beef stock
1 dry marsala
80 gr domestic mushrooms
30 ml lemon juice
28 gr dry porcini mushrooms soaked in
120 ml water
8 gr cornstarch mixed with
30 ml marsala wine

Instructions

Prepare the carrot: peel and halve lengthwise. Cut each half again, lengthwise. Cut length into thirds; dozen 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.