Roasted Rack Of Pork With Sausage Stuffing

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1 ounce dried porcini mushrooms (1 cup)

2 cups boiling water

1 1/4 pounds kale, stems and inner ribs discarded

3 tablespoons extra-virgin olive oil

1/2 pound hot Italian sausage, casings removed

1 medium onion, finely chopped

1 large leek, white and tender green parts only, finely chopped

6 garlic cloves, minced

2 tablespoons finely chopped sage

1 cup dry, crustless sourdough bread, finely diced (2 ounces)

1/4 cup freshly grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground pepper

1 large egg, beaten

One 9-rib, center-cut rack of pork, chine bone removed (8 pounds)

1 tablespoon sweet pimentón de la Vera (smoked Spanish paprika)

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