Fagioli con le Cotiche di Serra
A hearty Esino valley stew of tender beans simmered with pork rind in a savoury tomato base, scented with wild fennel.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large heavy pot or terracotta casserole
- •Medium saucepan
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 36 g
- fibre
- 9 g
- protein
- 28 g
- calories
- 480 kcal
Instructions
- 1
Place the cleaned pork rinds in a saucepan of cold water and bring to a boil for fifteen minutes.
- 2
Drain the pork rinds, let them cool slightly on a board, and cut them into bite-sized rectangular strips.
- 3
Heat the olive oil and chopped pancetta in a heavy pot over medium heat until the fat begins to melt.
- 4
Add the onion, carrot, and celery, cooking gently for eight minutes until soft and translucent.
- 5
Stir in the minced garlic and blanched pork rinds, frying for three minutes until lightly coloured.
- 6
Pour in the white wine and simmer until the liquid reduces by half.
- 7
Add the cooked beans, tomato passata, and wild fennel to the pot.
- 8
Pour in two hundred millilitres of warm water to submerge the ingredients comfortably.
- 9
Lower the heat, cover with a lid, and simmer gently for forty-five minutes until the rinds turn meltingly tender.
- 10
Uncover and simmer for ten minutes until the sauce thickens into a rich, glossy consistency.
- 11
Season with fine sea salt and freshly ground black pepper to taste before serving hot.
Chef's tips
Pre-boiling the pork rinds extracts excess grease and ensures they soften completely during simmering. If wild fennel fronds are out of season, lightly bruised wild fennel seeds deliver the authentic Esino valley aroma.
Ingredient substitutions
- wild fennel → standard fennel seeds with a small pinch of fresh dill
- Verdicchio wine → any crisp, dry Italian white wine
Storage
Store chilled in an airtight container for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring in a splash of water to loosen the sauce.
Common mistakes to avoid
- •Skipping the initial blanching step, which leaves the stew overly greasy.
- •Shortening the simmering time, resulting in chewy rather than tender pork rind.
Serving suggestions
Cooked Fagioli con le Cotiche di Serra?
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