Tofeja del Canavese

Name: Tofeja del Canavese (Pork and Beans)
Yield: For 8-10
Cuisine: Italian
Ingredients: small sprig of rosemary, finely chopped; 2 garlic cloves, finely chopped; a few sage leaves; 2 celery stalks, finely chopped; 1 kg (2 lb 3 oz) pigs’ trotters, tail, ears, spareribs and small cotechinos; 1 kg (2 lb 3 oz) pigs’ trotters, tail, ears, spareribs and small cotechinos; 1 kg (2 lb 3 oz) pigs’ trotters, tail, ears, spareribs and small cotechinos; 500 g (1 lb) fresh pork skin (see cotenna); 400 g (14 oz) dried borlotti beans; 1 kg (2 lb 3 oz) pigs’ trotters, tail, ears, spareribs and small cotechinos; 1 kg (2 lb 3 oz) pigs’ trotters, tail, ears, spareribs and small cotechinos; a few bay leaves; pinch of freshly grated nutmeg; salt and pepper; salt and pepper; 1 onion, finely chopped; 1 carrot, finely chopped; 1 chilli, finely chopped; 5 tbsp olive oil

Pork and Beans

Preparation info

For
8-10

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Tofeja is the name of the lidded terracotta pot specifically designed for cooking this very rich, but exceptionally succulent peasant dish. Canavese is the northern part of Piedmont, bordering with the Aosta Valley where I grew up. We used to eat this dish at carnevale (carnival time). All the gelatinous parts of the pig are included.

Ingredients

Europe
Italy
Piedmont
Main course
Mediterranean
Gluten-free

Ingredients

Method