Fagioli con Osso di Prosciutto e Cotiche

Name: Fagioli con Osso di Prosciutto e Cotiche (Borlotti beans with prosciutto bone and skin)
Yield: Serves 8
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 1 end of prosciutto bone, washed; 200 g defatted pork skin; extra virgin olive oil to drizzle; about 1 litre vegetable stock; 2–3 garlic cloves, halved; bouquet garni (sage, bay, thyme); bouquet garni (sage, bay, thyme); bouquet garni (sage, bay, thyme); bouquet garni (sage, bay, thyme); 2 tbsp tomato purée; 1 large potato, diced; 15 g dried porcini mushrooms, finely chopped; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 5 tbsp olive oil; 600 g dried borlotti beans, soaked in cold water overnight; 600 g dried borlotti beans, soaked in cold water overnight

Borlotti beans with prosciutto bone and skin

Preparation info

Serves
8

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The Parma ham end of leg bone, with some meat, lends a superb depth of flavour to this dish. All of Italy loves pork skin, whether it is fresh or that of a Parma ham, cooked until soft.

Ingredients

1 end of prosciutto bone, washed
200 g defatted pork skin
salt and pepper

Europe
Italy
Mediterranean
Gluten-free

Method

Blanch the prosciutto bone in a large pan of boiling water for 1 minute, then drain. Return the bone to the pan, pour on fresh water and boil the prosciutto bone for 1 hour. In the meantime, cut the pork skin into 2 or 3 squares, season with salt and pepper, then roll up each square and secure with string. Cook the borlotti beans in a separate pan of water for 1 hour.

Add the pork skin