Fagioli Con Le Cotiche – Borlotti Beans with Pork Rind

Cotiche crude – Raw pork rinds – Pufui PcPifpef CC BY-SA 4.0


1 lb. fresh pork rinds
1 cup borlotti beans, soaked overnight
1 tbs. lard, chopped
1 tbs. butter
2 tbs. olive oil
2 celery stalks
2 small onions
2 small carrots
2 cloves garlic
1 pinch pepper
1 cup beef broth
1/4 cup peeled tomatoes

How to make the Borlotti Beans with Pork Rind:

To prepare Fagioli con le cotiche (facioli co le cotiche in Romanesque dialect): place the pork rinds, one onion (cut into large pieces), and the cloves of garlic in a large pot.

Cover with cold water, bring to a low simmer, and cook for 2 hours or till the pork rinds are tender. Boil the beans in lightly salted cold water for one hour or till tender.

Prepare a soffritto in a casserole with lard, butter, oil, and finely chopped onions, celery and carrots and cook over medium heat. Add a pinch of freshly ground pepper.

Let cook till tender but not brown; add the drained beans and pork rinds cut into 2-in. long strips. Add the peeled tomatoes and broth and cook for half an hour. Serve the Fagioli con le cotiche piping hot.

Serves 4

Regional recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.