Sicilian Involtini Rolls

For the sauce

1. Soak the beans in water for 3 hours.
    
2. 3 hours later, rinse the beans, drain and set aside. Take a large pot, add oil, onions, carrots, celery and pork belly. Cook on low heat.
    
3. When the onions turn brown, add the beans and mix. Season with some salt and add enough water to submerge all the beans. Then add the rosemary and tomato sauce. Let it simmer on low heat until the beans turn soft. 
    
4. When ready, remove the pork and rosemary. Blend the rest in a blender. Add some water, if necesssary.

For the roll

1. Slice each escalope into 2. Set aside. 
    
2. In a pan, heat some oil and add breadcrumbs, capers, olives and anchovy. Fry until crispy. 
    
3. Lay the escalopes on a cutting board and place the stuffings on one end of the escalope. Roll and secure with a toothpick. 
    
4. On a pan, add some butter and oil. Once hot, add the meat and let it cook. Baste the top occasionally with the hot oil and turn it around to cook the other side. 
    
5. Remove the toothpick when the meat is cooked through. Serve with the sauce in the centre and the rolls on top. 

Recipe by Chef Lorenza Panvan & Oso Grillery