A rustic and flavorful dish, perfect for warming up on a cold day!
Ingredients for 4 people
400 gr of already blanched pork rinds
400 gr of already cooked borlotti beans
200 gr of tomato puree
2 fresh sausages
2 tablespoons of extra virgin olive oil
1 celery stalk
1 carrot
1 whole garlic clove
1 fresh onion or a leek
Bay leaves
Salt and chili powder
A pinch of black pepper
Preparation
Degrease the rinds: With a sharp knife, scrape the inside of the rinds to remove all the white fat. This will make them thin and almost transparent, ready to be blanched!
Blanch the pork rinds: Place the pork rinds in a saucepan, cover with water and boil for about 20-30 minutes, until they become soft and tender.
Refresh and cut: Once cooked, drain the pork rinds, rinse them under running water and dry them well with a cloth. Then cut them into thin strips or pieces, depending on your taste!
Prepare the soffritto: In a saucepan, prepare a very fine mince with celery, carrot, garlic and onion (or leek). Add a little olive oil and fry the mince for 5 minutes, until it becomes fragrant.
Brown the sausage: Take the sausages, prick them with a toothpick (so they don’t explode during cooking!) and add them to the soffritto. Brown them well, until they are golden brown.
Add the pork rinds and tomato: Add the chopped pork rinds and let them flavor the soffritto for a few minutes. Then, pour in the tomato puree and a little salt. Mix well!
Slow cooking: Cover and cook over medium-low heat for about 20 minutes, until the sauce has thickened. If necessary, add a little water.
Add the beans: Place the borlotti beans in the saucepan, season with salt and add chili pepper and black pepper to taste. Continue cooking for another 10 minutes, so that the flavors blend well!
Serve: Serve the dish piping hot, perhaps accompanied by a good piece of rustic bread to mop up the sauce!
