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Fagioli con le cotiche
Beans with pork rind
Fagioli con le cotiche: Lazio's borlotti beans stewed with pork rind in tomato
In Rome and the towns of Lazio, fagioli con le cotiche is the winter dish from the old trattorie of Trastevere: borlotti beans stewed slowly in tomato with cotiche, the skin of the pig, which melts into soft, sticky ribbons that make the sauce rich and glossy. It was the food of the poor who used every part of the pig. Ask the butcher for clean pork rind, or use rind cut from a piece of pork belly. Chef's tip: boil the rind twice in fresh water before stewing it; it removes any strong smell and makes it tender.
- Total time
- 210 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 14 oz dried borlotti beanssoaked overnight
- 14 oz pork rind (cotiche)scraped clean, any hairs singed off
- 3 tbsp olive oil
- 1 onionchopped
- 2 cloves garlicchopped
- 1 sprig rosemary
- 1 ⅛ lb passata
- 1 pinch chilli flakesopt
- 1 tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Drain 14 oz dried borlotti beans, cover with fresh water and simmer for 1–1½ hours, until tender. Keep in their liquid.
90 minStep 2: Meanwhile cover 14 oz pork rind (cotiche) with cold water, bring to the boil, boil for 5 minutes and drain. Repeat with fresh water. Cut into strips 1 × 5 cm.
15 minStep 3: Cover the rind with fresh water and simmer for 1 hour, until soft enough to cut with a spoon. Drain.
60 minStep 5: Add the beans and a ladle of their liquid and simmer for 20–30 minutes more, until thick and creamy. Common mistake: making it too watery; it should be a thick stew. Season with 1 tsp salt and ½ tsp black pepper.
30 minStep 6: Rest for 10 minutes and serve hot with bread.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 27 g
- Carbs
- 38 g
- Fat
- 21 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fagioli con le cotiche take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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