10 pork or veal cutlets
1 head escarole or other leafy green
1 can white beans, drained
1/2 c. frozen green peas
1 handful fresh parsley
1 tsp thyme
1 tbsp whole cumin seeds
1/4 c. shredded Romano cheese
1 Tbsp. fish sauce
1-2 Tbsp. verjus or white wine vinegar
Salt and fresh ground black pepper
Sprinkle the cutlets with salt and pepper and keep them cold in the refrigerator. Overall the rolls are easier to handle if they are kept cold.
Cut the leaks lengthwise and wash each leaf under running water to remove grit. Chop coarsely. Wash the escarole and parsley and chop coarsely. Defrost the peas.
Saute the leeks until softened (I used bacon fat for extra flavor). Toast the cumin seeds in a dry pan until fragrant.
Chop the greens and peas coarsely in a food processor. Add in the cooked leeks. Add the white beans and pulse in the cumin seeds. Season with the Romano cheese, fish sauce, verjus, and salt and pepper. Keep the texture somewhat chunky.
I had filling leftover, so I sauteed the remainder for a couple minutes and then spooned it on top.