'Fat' beans

'Fat' beans

Fagioli grassi

By
From
The Collection
Serves
10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
10 pieces pork skin, about 8 x 12cm
1 tablespoon rosemary needles
1 tablespoon parsley, roughly chopped
1 red chilli
2 garlic cloves
salt
pepper
1kg fresh cannellini beans
or 450g dried cannellini beans, soaked for 12 hours
1 pigs trotter, cut in two
1 onion, pricked with cloves
1 carrot, diced
1 celery stalk, trimmed and diced
1 bouquet garni, (bay leaves, rosemary, sage and parsley)
1 tablespoon olive oil

Method

  1. Preheat the oven to 160ºC.
  2. To prepare the pork skins, finely chop the rosemary, parsley, chilli and garlic together. Lay the pieces of pork skin on the work surface and spread the herbs equally over them. Season well. Roll each up and bind like a sausage with kitchen string.
  3. Put all the ingredients into a large pot of about 6–8 litres capacity with a lid. Cover well with water and cook in the preheated oven for 10–12 hours (you can do this overnight).
  4. When cooked, remove and discard the bouquet garni and the onion, and serve. Should the dish be too liquid, you may take some of the beans and purée them before returning to the bulk of the beans.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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