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1
Preheat the oven to 450.
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2
In a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 20 minutes.
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3
Drain the mushrooms, reserving their soaking liquid, then finely chop.
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4
Bring a large pot of salted water to a boil.
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5
Add the kale and boil until just softened, about 5 minutes.
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6
Drain and chop the kale; squeeze out any excess liquid.
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7
Heat 1 tablespoon of the olive oil in a large, deep skillet.
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8
Add the sausage and cook over moderate heat, breaking it up with a spoon, until cooked through and lightly browned, about 5 minutes.
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9
Add the onion, leek and garlic, cover and cook, stirring, until the vegetables are softened, about 8 minutes.
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10
Add 1 tablespoon of the sage and the chopped porcini and cook 2 minutes longer.
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11
Stir in the kale, bread and cheese and transfer to a bowl to cool slightly.
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12
Season with salt and pepper and stir in the egg.
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13
Moisten the stuffing with 2 tablespoons of the reserved porcini liquid.
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14
Set the pork on a work surface, fat side up, with the bones facing you.
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15
Using a sharp knife, run the blade along the bones, partially separating the meat but leaving 11/2 inches of it attached at the bottom.
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16
Slice through the middle of the pork, butterflying it but not cutting completely through.
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17
Open up the meat flap and season well with salt and pepper.
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18
Pack three-fourths of the stuffing into the slit in the roast and roll it back into shape.
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19
Pack the remaining stuffing between the rack and the meat.
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20
Cut nine lengths of butcher's twine and tie the roast between the bones.
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21
Place the roast in a large roasting pan, fat side up.
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22
In a small bowl, stir the remaining 1 tablespoon of sage and 2 tablespoons of olive oil with the paprika, 1 tablespoon of salt and 2 teaspoons of pepper.
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23
Spread the paste all over the meat and roast in the lower third of the oven for 15 minutes.
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24
Reduce the oven temperature to 300 and roast for 11/2 hours longer, or until an instant-read thermometer inserted in the center of the meat registers 140.
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25
Transfer the roast to a cutting board and let rest for 20 minutes.
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26
Remove the strings and cut the roast between the bones into individual chops.
