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Fagioli con le Cotiche

Name: Fagioli con le Cotiche
Prep time: PT30 minutes (plus overnight soaking for beans)
Cook time: PT2-3 hours
Total time: PT2.5-3.5 hours
Yield: 6
Cuisine: San Marino
Ingredients: 500 g Dried cannellini or borlotti beans (soaked overnight); 250-500 g Pork rind (cotiche) (cut into thin strips); 2 medium Onions (1 finely chopped, 1 quartered for simmering rind); 2 medium Carrots (chopped); 2 medium Celery stalks (chopped); 3 cloves Garlic cloves (2 finely chopped, 1 for simmering beans); 500 g Canned peeled tomatoes (puréed or crushed); 1 small bunch Fresh parsley (chopped); 3 tbsp Lard or olive oil; to taste undefined Salt; to taste undefined Black pepper

A hearty and flavorful bean and pork rind stew, considered a traditional comfort food in San Marino, especially during colder months. It exemplifies the region's history of using simple, wholesome ingredients to create deeply satisfying dishes.

준비 시간30 minutes (plus overnight soaking for beans)

조리 시간2-3 hours

총 시간2.5-3.5 hours

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Soak the dried beans in plenty of cold water overnight. Drain and rinse them.
💡 전문가 팁: Soaking helps beans cook more evenly and reduces cooking time.
2
Pre-boil the pork rind in water for about 15 minutes. Drain, let cool slightly, and cut into thin strips.
💡 전문가 팁: This step helps to tenderize the pork rind.
3
In a pot, simmer the pork rind strips with the quartered onion and a celery stalk in water to cover until tender but still slightly firm (about 45-60 minutes). Drain and set aside.
💡 전문가 팁: Do not overcook the pork rind at this stage.
4
In a separate large pot, simmer the soaked beans in fresh water with a garlic clove and a sprig of parsley until tender (about 1.5-2 hours). Drain, reserving some of the cooking liquid.
💡 전문가 팁: The beans should be tender but not mushy.
5
In a large skillet or pot, heat the lard or olive oil over medium heat. Add the finely chopped onion, carrots, and chopped celery. Sauté until softened, about 8-10 minutes.
6
Add the finely chopped garlic and sauté for another minute until fragrant.
7
Stir in the puréed or crushed tomatoes and cook for about 15-20 minutes, allowing the sauce to reduce slightly.
8
Add the cooked beans, the simmered pork rind strips, and about 1-2 cups of the reserved bean cooking liquid (or water) to the tomato sauce. Stir well.
9
Season with salt and pepper to taste. Bring to a simmer, then cover and cook for at least another 30 minutes, or until the flavors have melded and the stew has thickened.
💡 전문가 팁: Low and slow cooking is key for developing flavor.
10
Serve hot, garnished with fresh chopped parsley. It is often served with crusty bread.
💡 전문가 팁: This dish is even better the next day.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, some recipes suggest using a piece of Parmigiano Reggiano rind during the bean simmering process.
✓If pork rind is unavailable, pancetta or guanciale can be used as a substitute, though the flavor profile will change.
✓Adjust the amount of liquid to achieve your preferred stew consistency.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Some variations include adding a bay leaf or a pinch of chili flakes for extra flavor.
A vegetarian version can be made by omitting the pork rind and increasing the quantity of beans or adding other vegetables like potatoes or zucchini.