Schiaffettoni di Pecorino di Crotone

Preparation

1. For the Stuffing

   Step 1

   Cook the peas in simmering, sea-salted water until they are tender. Drain and refresh them under cool water and place them in a large bowl. Alternatively, one could use asparagus or spinach rather than the peas. Raw rucola—arugula—also works nicely.

   Step 2

   In a sauté pan over a lively flame, warm 1/4 cup of the olive oil and brown the sausage, crushing it until it crumbles and crusting it darkly. Add the sausage to the bowl with the peas. Add 1 cup of the pecorino, very generous grindings of pepper, the garlic, and the eggs to the bowl, blending all thoroughly.

2. For the Schiaffettoni

   Step 3

   Follow the directions on page 54 for le scrippelle, through the cooking of the little pancakes, leaving out the step that asks them to be dusted with cheese and rolled.

   Step 4

   Preheat the oven broiler.

   Step 5

   Place a generous tablespoon of the stuffing over each schiaffettone, spreading it out evenly, rolling it up tightly, and placing it, seam side down, in a large, shallow terracotta or enameled cast-iron casserole. Repeat, filling and rolling the schiaffettoni, positioning them in a single layer, employing a second casserole if necessary. Pour over the white wine, dust the stuffed schiaffettoni with the remaining pecorino, and drop threads of olive oil over all. Slide the casserole under the broiler, cooking the schiaffettoni until they are golden and bubbling.

   Step 6

   Carry the casserole to table and serve the schiaffettoni onto warmed plates, spooning up some of the winy juices over each.