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Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 4 ounces pancetta or speck (a couple of 1/8-inch-thick slices)
• 2 medium onion, chopped
• 4 cloves garlic, 3 thinly sliced, 1 peeled, divided
• 1 starchy potato, peeled and diced or 3/4 cup ditalini or pennette
• Salt and freshly ground black pepper
• 1 fresh bay leaf
• 2 heads escarole, chopped
• Freshly grated nutmeg
• 1 can cannellini beans (15-18-ounces)
• 6 cups chicken stock
• 2 cups water
• 3 slices white bread or peasant bread, crust trimmed
• Milk, for softening the bread
• 8 ounces ground beef
• 8 ounces ground pork
• 1 teaspoon fennel seed or pollen or ground fennel
• 1 teaspoon paprika or smoked paprika
• 1 teaspoon crushed red pepper flakes (optional)
• A generous handful of grated Parmigiano Reggiano cheese, plus more for topping
• A handful of flat leaf parsley, finely chopped
• 1 egg yolk
• 1/2 loaf ciabatta bread, for serving

Description

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