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1
Cook the peas in simmering, sea-salted water until they are tender.
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2
Drain and refresh them under cool water and place them in a large bowl.
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3
Alternatively, one could use asparagus or spinach rather than the peas.
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4
Raw rucolaarugulaalso works nicely.
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5
In a saute 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.
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6
Add the sausage to the bowl with the peas.
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7
Add 1 cup of the pecorino, very generous grindings of pepper, the garlic, and the eggs to the bowl, blending all thoroughly.
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8
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.
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9
Preheat the oven broiler.
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10
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.
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11
Repeat, filling and rolling the schiaffettoni, positioning them in a single layer, employing a second casserole if necessary.
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12
Pour over the white wine, dust the stuffed schiaffettoni with the remaining pecorino, and drop threads of olive oil over all.
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13
Slide the casserole under the broiler, cooking the schiaffettoni until they are golden and bubbling.
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14
Carry the casserole to table and serve the schiaffettoni onto warmed plates, spooning up some of the winy juices over each.
