Wednesday, April 24 2024

A decidedly wintery, rich and flavorful dish from the poor Roman gastronomy are beans with pork rinds.

Cotiche this unknown.


But no it is only the skin of the pig, the rind, one of the pieces of the famous fifth quarter what was given to the workers in the slaughterhouses along with the pay, so offal, tails, ears, legs etc..

Thus this dish was also born from a scrap cut that later became the basic ingredient of a well-known Roman dish.

 

 

SERVINGS:4

INGREDIENTS:

  • 14 ounces of dried beans (cannellini or red beans)
  • 5 ounces of pork rind
  • 1 tablespoon of lard
  • 2 ounces of ham fat
  • 1 clove of garlic
  • Parsley
  • 1 white onion
  • 17 ounces of canned tomatoes
  • Salt and pepper to taste

 

METHOD

Let the beans soak overnight in water then drain, rinse and boil them in water for 2 hours or until soft.

Then with a thin sharp one degrease the rinds, then you need to rinse them and blanch them for 5-6 minutes in boiling water.

Then they are cut into strips and put them to cook in unsalted water for an hour also like the beans should be soft.

When both beans and rind are ready, sauté chopped onion, ham fat and garlic in a saucepan.

When everything is wilted, add the crushed peeled tomatoes and cook for 15 minutes.

Add the beans and pork rinds, season with salt and pepper, and continue cooking for at least 40 minutes, diluting with water if it gets too thin.

Preparation time: 4 hours

Tips
If you have ceramic or crock pots use those because the dish comes out much much more flavorful.

Serve with sliced or lightly toasted fresh homemade bread.

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