Fagioli con le Cotiche
A hearty Roman stew of tender cannellini beans and braised pork rind simmered slowly in a rich tomato sauce.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Heavy-based saucepan or terracotta pot
- •Sharp chef's knife
- •Colander
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 38 g
- fibre
- 9 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Place the pork rinds in a saucepan of cold water and bring to a boil.
- 2
Boil vigorously for ten minutes to soften the rinds and remove excess fat.
- 3
Drain the rinds, rinse under cold water, and slice into short bite-sized strips.
- 4
Heat the olive oil in a heavy saucepan over medium heat.
- 5
Add the chopped onion, carrot, celery, and garlic to create the soffritto.
- 6
Cook for eight minutes until the vegetables soften and turn lightly translucent.
- 7
Add the blanched pork rind strips and fry for two minutes to coat thoroughly.
- 8
Pour in the white wine and bubble until the alcohol smell evaporates completely.
- 9
Stir in the tomato passata, cooked beans, rosemary sprig, and 150ml of water.
- 10
Simmer gently uncovered over low heat for forty-five minutes until thick and glossy.
- 11
Season with salt and plenty of freshly ground black pepper.
- 12
Ladle into warm shallow bowls and dust generously with grated Pecorino Romano.
Chef's tips
Blanching the pork rind beforehand is vital to remove excess greasiness and ensure it becomes tender rather than chewy. For the most authentic texture, cook the stew slowly until the natural gelatin from the rind melts into the tomato sauce. If the stew thickens too quickly before the rinds are melt-in-the-mouth tender, add small splashes of warm water.
Ingredient substitutions
- cannellini beans → borlotti beans, for an earthier regional variation
- extra virgin olive oil → strutto (rendered pork lard), for historic Roman accuracy
- pecorino romano → parmigiano reggiano, though milder and less sharp
Storage
Store leftovers in an airtight container in the fridge for up to three days, where the flavours will deepen.
Reheating
Reheat gently in a saucepan over low heat with a small splash of water to loosen the gelatinous sauce.
Common mistakes to avoid
- •Skipping the initial blanching step, which leaves the pork rinds excessively greasy and rubbery.
- •Simmering too rapidly over high heat, which breaks the beans apart instead of braising the skin slowly.
- •Over-salting early in the cooking before the sauce reduces and the salted rind concentrates.
Serving suggestions
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