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La jota triestina is a traditional soup originating from Trieste. Although there are various versions, the dish is usually made with a combination of beans, olive oil, potatoes, sauerkraut, flour, pancetta, garlic, cumin, bay leaves, salt, and pepper.
The garlic, pancetta, and potatoes are fried in olive oil and mixed with the beans. The mixture is covered with water, covered, and simmered until the beans are tender. A mixture of sauerkraut, cumin, and bay leaves is boiled until the liquid has almost evaporated.
Pasta e fagioli is a traditional dish for which there are recipes throughout all Italian regions, and although there is no official recipe, there are numerous regional variations of the dish. Most often, the dish is made with beans and small varieties of pasta, cooked in a base of olive oil, onions, celery, carrots, garlic, and stewed tomatoes, or a broth which can be vegetarian or meat-based.
Pasta e fagioli can have a soupy texture, but sometimes it is much thicker, depending on the regional variations. The dish started as a meal of the poor people and as a replacement for the expensive meat. In the past, it was mostly consumed as a winter soup because it is healthy, inexpensive, and filling.
MOST ICONIC Pasta e fagioli
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Fagioli all'uccelletto is an italian dish originating from Tuscany. It's made with a combination of cannellini beans, sage leaves, garlic, extra virgin olive oil, tomato paste, and fresh pork sausages.
The beans and sausages are simmered over a low flame, then served with bread on the side. The beans should become creamy, while the sausages shoudn't release their fat and flavor.
MOST ICONIC Fagioli all'uccelletto
MAIN INGREDIENTS
This Italian specialty is the Neapolitan version of the classic peasant dish called pasta e fagioli or pasta with beans. It is the addition of mussels (cozze in Italian), the liquid in which they’ve been cooking, and the simple combination of pasta and beans that sets this variation apart from a plethora of regional variations on the dish.
Pasta e fagioli con cozze typically consists of mixed pasta or ditalini pasta, white cannellini beans (also borlotti or cranberry beans), mussels and their cooking liquid, garlic, white wine, olive oil, peperoncino or chili flakes, tomatoes, herbs, and seasonings.
Minestra di farro (also known as zuppa di farro) is an ancient cucina povera winter soup prepared throughout Italy, particularly in the regions of Tuscany, Umbria, and Lazio, where farro has been grown for centuries. Farro's nutty flavor and a pleasantly chewy bite make it a perfect addition to soups.
In its basic version, minestra di farro consists of pancetta, onions, carrots, celery, meat stock, tomatoes, and farro. The usual seasonings and flavorings include salt, pepper, garlic, and aromatic herbs, while some recipes suggest the addition of dried borlotti beans, soaked overnight and cooked the next day.
MOST ICONIC Minestra di farro
View moreFagiolata is a true feast for bean lovers: a thick soup made with many different types of beans, each contributing to the final flavor and texture of the dish. Red beans, black beans, borlotti, cannellini, or any other varieties are slowly simmered and flavored with salt, pepper, and olive oil.
Nowadays, fagiolata is served with toasted bread, but originally it was a great way to use the old, hardened bread which was placed on the plate before pouring the hot soup in it. The soup would soak the bread, thus making it delicious and soft once again.
MAIN INGREDIENTS
Sagne e fagioli is a rustic Italian dish that's often enjoyed in Abruzzo and Molise. It's made by cooking beans in tomato sauce, while strips of homemade pasta are added to the pot near the end of cooking. The homemade pasta noodles are made with flour and water, while the sauce is usually made with tomatoes, celery, carrots, onions, chili peppers, and olive oil.
If desired, the dish can be enriched with pancetta or pork rinds. It's recommended to serve sagne e fagioli with a glass of Montepulciano d'Abruzzo wine.
Serve with
Cavatelli e fagioli is a traditional dish originating from Basilicata. The dish is made with a combination of cavatelli pasta, beans, lard, garlic, hot peppers, and salt. The beans and cavatelli pasta are boiled in salted water, both in separate pots.
The garlic and hot peppers are sautéed in lard until aromatic. Beans are added to the pan and heated through. The contents from the pan are mixed with the cavatelli pasta, and the dish is then served hot and ready to be enjoyed.
Originating from Pavia, risotto Pavese is a traditional dish made with borlotti beans as the most important ingredient. Apart from the beans, the risotto contains rice, broth, carrot, onions, garlic, olive oil, butter, tomatoes, grated cheese, celery, and white wine.
Before serving, butter and grated cheese are stirred into the risotto for even richer flavors.
MOST ICONIC Risotto Pavese
Radicchio e fagioli is a traditional stew originating from Veneto. The dish is usually made with a combination of radicchio leaves, beans, pork belly, olive oil, salt, and pepper. The pork belly and beans are cooked in water over low heat until the beans are soft.
The ingredients are seasoned with salt and the pork belly is removed and chopped. The radicchio is mixe with the beans, the beans are crushed with a fork, and the pork belly is added back to the pan. The dish is stirred well, drizzled with olive oil, and it's then served hot or cold.
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