It is well known that 'you can't throw anything out of pork' and the rind is perhaps one of the best examples of this saying. The term 'rind' is used to refer to the natural covering of raw ham that is discarded when the ham is cut with a knife. From the north to the south of the Italian peninsula, from the slopes of the Alps to the south, they are used as ingredients in many renowned dishes.
The most famous Italian recipe: beans with pork rinds
'Beans with pork rinds' is a traditional Italian dish, which is supposed to have its origins in Latium, and more precisely in Rome, though it is now widespread in many Italian regions, especially in central Italy (Umbria, Marche and Tuscany). This soup made with beans and pork rind origins in rural cuisine and in the past was a delicacy for the people, eaten on special occasions.
The recipe is as simple as the story it comes from.
Ingredients:
• 400 g of dried borlotti beans
• 200 g of tomato puree
• 150 g of pork rind
• 50 g bacon
• 1 onion
• 1 carrot
• 1 celery
• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• aromatic herbs (sage, parsley, rosemary, laurel, thyme)
• salt and pepper to taste
Preparation:
After soaking the beans for at least 8 hours, cook them in a pan covered with water and seasoned with garlic and a bay leaf until soft. Meanwhile, wash the pork rinds, cut them into strips and boil them in water for an hour. After sautéing, add the bacon and pork rind and fry them for a few minutes before adding the tomato puree. About ten minutes later, add the aromatic herbs and the beans. Cook for about twenty minutes.
