Friday, May 24 2024

Beans with pork rinds is a typical dish of Roman origin, a side dish but one that can also be served as a tasty and richly flavored appetizer, perfect to accompany and enrich your main courses.It is so good that it can also be eaten on its own, a real treat that forces the scarpetta once you have finished eating.

You will see that you will be able to make all your guests happy with this dish; it is a real treat that will make anyone lick their lips.


 

 

SERVINGS:4

INGREDIENTS:

  • 10 oz dried borlotti beans (about 1.5 cups)
  • 7 oz canned peeled tomatoes (about 3/4 cup)
  • 4.5 oz pork skin
  • 1 onion
  • 1 clove garlic
  • Extra virgin olive oil
  • Salt and pepper to taste

 

METHOD:

  1. Place the dried borlotti beans in a pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer, covered, for about 1 hour or until tender.
  2. Meanwhile, clean the pork skin thoroughly and boil in another pot for about 15 minutes. Drain, slice into strips, and return to the pot with cold water and salt. Cook until tender.
  3. In a large skillet, heat some extra virgin olive oil over medium heat. Add the finely chopped onion and garlic. Sauté until fragrant.
  4. Add the canned peeled tomatoes, 1 cup of water, salt, and pepper to the skillet. Cook for about 15 minutes.
  5. Pour the cooked and drained borlotti beans into the skillet along with the cooked pork skin and some of its cooking water. Let it simmer for about 30 minutes over medium heat.
  6. Serve hot.
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