Name: La Jota Triestina (The Jota of Trieste)
Yield: Serves 6
Cuisine: Italian
Ingredients: 90 ml/6 tbsp olive oil or 50 g/2 oz/¼ cup unsalted butter; sea salt and ground black pepper; 25 ml/1½ tbsp plain/all-purpose flour; 3 potatoes, peeled and cubed; 115 g/4 oz smoked pancetta, cubed; 400 g/14 oz sauerkraut; 2 garlic cloves, chopped; 675 g/½ lb/3¾ cups dried borlotti beans, soaked overnight in cold water (alternatively, use 6 x 400 g/14 oz canned beans); 5 ml/1 tsp ground cumin; 1 bay leaf

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This tremendously sustaining, rib-sticking soup is the pride of the city of Trieste and exists in various versions, although the basic principle of beans and cabbage remains the same. La jota must be very thick once cooked and is generally thought to be much more delicious the day after it has been made, left to rest overnight and then gently reheated. It is sometimes served as an accompaniment to local meat dishes rather than as an appetizer.