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To prepare fagioli con le cotiche (facioli co le cotiche in
Romanesque dialect): place the pork rinds, one onion (cut into large pieces), and the cloves of
garlic in a large pot.
Cover with cold water, bring to a low simmer, and
cook for 2 hours or till the pork rinds are tender. Boil the beans in
lightly salted cold water for one hour or till tender.
Prepare a soffritto in a casserole with lard, butter, oil and the
finely chopped onions, celery and carrots and cook over medium heat. Add
a pinch of freshly ground pepper.
Let cook till tender but not brown,
add the drained beans and pork rinds cut into 2-in. long strips. Add the
peeled tomatoes and broth and cook for half an hour. Serve the
fagioli con le cotiche piping hot.
Recipe courtesy of The Italian Trade Commission.
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