2 tablespoons extra-virgin olive oil, 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
1 starchy potato, peeled and diced or 3/4 cup ditalini or pennette
Freshly ground black pepper
Fresh bay leaf
2 heads escarole, chopped
Freshly grated nutmeg
1 (15 to 18-ounce) can ounces cannellini beans
6 cups chicken stock
2 cups water
3 slices white bread or peasant bread, crust trimmed
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
1 generous handful grated Parmigiano-Reggiano plus more for topping
A handful of fresh flat-leaf parsley, finely chopped
1 egg yolk
1/2 loaf ciabatta bread*, for serving
*Cook's Note: Wrap the bread in plastic or freeze when you bring home from store.
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