Beans with Pork Rinds

Beans with pork rinds are a typical dish of Central Italy, the origin of the recipe is practically unknown, Umbria and Lazio have always been contending for its paternity. However, the important thing is that they have been created, for me they are a great specialty, it's one of those recipes that I can't wait to prepare. Tradition calls for it to be done from December to March but for me it's fine for the whole year, as long as I have the right ingredients available. There are several variations of the recipe that are distinguished by small details, this one from Bolognami has always been my family's recipe

Beans with pork rinds Traditional Umbrian recipe

The recipe for Beans with pork rinds is lost in the mists of time, surely its history comes from the farmers of Umbria and Lazio, who having the simple ingredients that make up the recipe already at home . The pork rinds were there because they were preserved in salt or they were those of the ham set aside during the start-up, the beans were those from the garden, and here a great disquisition arises. I prepare Fagioli con le Cotiche with Cannellini beans as is done in my area and in many areas of Lazio, but in certain areas of Umbria as in some Lazio it is prepared with Borlotti beans, I believe that being basically a soup the Cannellini beans are more suitable, but in these cases a lot depends on your taste. Today, to make the recipe much lighter, fresh pork rinds are used and my recipe also calls for using fresh Capocollo instead of seasoned bacon, however the recipe is always very good

Ingredients for preparing beans with pork rinds

500 Gr of Bolognami Cannellini Beans

300 Gr of Fresh Defatted Pork Rinds

300 Gr of Fresh Pork Capocollo

1 Onion

1 Carrot

1 Rib of Celery

4-6 Peeled Tomatoes

Extra Virgin Olive Oil Santa Margherita Bolognami

6 Sage Leaves

White wine Poggio la Macchia Duca della Corgna 2018

Black Pepper of Kampot Bolognami, As Enough

First, let's soak the Cannellini Beans for 12 hours. Let's start by boiling the pork rinds in plenty of salted water with the carrot, celery and onion, drain them al dente because they have to finish cooking in the sauce, let them cool and if necessary degrease them again, cut them into strips and put them part. Also prepare the Capocollo and cut it into strips. Mash the Peeled Tomatoes well, reducing them to a pulp. Boil the beans in plenty of salted water together with two sage leaves, don't use the one left over from soaking, drain them al dente, and don't throw away the cooking water. Prepare the sautéed Santa Margherita Bolognami Extra Virgin Olive Oil, the Onion, the Celery and the Carrot, as soon as the onion becomes transparent add the Rinds and the Capocollo, put four sage leaves and as soon as it boils, blend with the Poggio White Wine. Macchia Duca della Corgna, add salt and pepper, as soon as the alcohol has evaporated add the tomato. Let it dry and add the beans with a little cooking water, boil for 10 to 20 minutes, the whole thing must not become a mush but must be a thick soup. Taste and add salt and pepper again if needed. Don't throw away the cooking water from the beans because if you don't finish them right away, you'll need it to make them soft the next day. Enjoy your meal. Mamma mia, what a pleasure

Recommended wine for beans with pork rinds

I recommend a white wine like Poggio la Macchia Duca della Corgna which is produced with 100% Grechetto grapes, and comes from the selection and manual harvesting of the best bunches from a small vineyard in the Trasimeno district for an average of 3500 bottles per year. Given the age of the vineyard and its size we are approx. 55/60 quintals/HA. of Grapes harvested annually for a 30 hl/HA of wine produced, with this label the winery wanted to offer a small selection of the Castiglione del Lago area. After the harvest they start with the destemming and pressing of the grapes as soon as they arrive in the cellar. The must is fermented together with the skins for about 20 days and, after racking, malolactic fermentation is promoted. Aged for 10 months in large barrels, as per tradition, after this period it is bottled where it spends about a year in the bottle. In the glass it has a brilliant straw yellow color, the nose releases complex aromas, typical of the vine, ranging from citrus notes of cedar, to broom and tropical fruit. In the mouth it is dry and well structured. Endowed with a natural freshness, it enjoys a good final persistence. It must be served at a temperature of 14 degrees