INGREDIENTS
1 1/2
lbs Ground pork
2 tbsp
Pancetta or prosciutto ends
1 handful
Currants, dried
1
large head Escarole
4
Garlic cloves, small
1
Onion, small
1 15 ounce can
White beans
1 32 ounce container
Chicken stock
1 1/2 tsp
Fennel seeds
1
Nutmeg
1
Salt and pepper
2 tbsp
Olive oil, extra-virgin
3 tbsp
Pine nuts or walnuts, toasted
2 handfuls
Parmigiano-reggiano cheese, grated