Name: Fagioli Grassi (‘Fat’ Beans)
Yield: Serves 10
Cuisine: Italian
Ingredients: 1 onion, pricked with cloves; 1 carrot, diced; 1 celery stalk, trimmed and diced; 1 bouquet garni (bay leaves, rosemary, sage and parsley); salt and pepper; 1 tbsp olive oil; 1 kg fresh cannellini beans, or 450g dried, soaked for 12 hours; 1 pigs trotter, cut in two; 2 garlic cloves; 1 red chilli; 1 tbsp roughly chopped parsley; 1 tbsp rosemary needles; 10 pieces of pork skin, about 8 × 12cm

Preparation info

Serves
10

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This Piedmontese pièce de résistance comes specifically from Canavese, where I was brought up. Although the translation of the name doesn’t make it sound very inviting, it is actually very tasty. This dish is called tofeja in the Canavese, from the name of a terracotta pot used in its cooking. It is eaten around carnival time in February, but is welcome throughout the winter months. Invite a few friends to share it with you. It’s worth it! ”

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Ingredients

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