This is a lightened up, non traditional version. Ours is missing duck confit. In batches, brown chicken thighs and garlic flavored sausages (chicken or pork). Render the fat from pancetta. Reserve the drippings for the breadcrumbs (more on that later). To the roaster, add chopped celery, onion, carrot and a scallion. Season with salt and pepper and cook until vegetables are soft. Add cannelloni beans and chicken stock. Roast for 1 hour. Nestle the meats in with the beans and top with breadcrumbs. These you want to mix with the pancetta drippings and grated garlic. Roast for another 1.5 hours...... YUM!
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