Fagioli con le cotiche

Beans and pork rinds


  • ounces (100 g) prosciutto rind
  • 1 prosciutto bone with a little meat still attached
  • 1 pound (450 g) dried cannellini beans, soaked and ready to cook
  • ¼ white onion
  • ounces (50 g) prosciutto fat
  • 1 garlic clove
  • 2 small celery ribs
  • leaves from 1 small bunch flat-leaf parsley
  • 5 ounces (150 g) canned tomatoes
  • salt
  • pepper
  • 7 ounces (200 g) cannolicchietti, maltagliati, or other short soup pasta


Bring about 3 quarts (3 liters) lightly salted water to a boil. Drop in the rind and the bone, boil for 10 minutes, and drain. Trim the meat off the bone and cut into small pieces. Scrape the rind carefully to remove any hairs and then dice it. Put the beans, the bone, the pieces of meat, and the diced rind in a pan, pour in about 2 quarts (2 liters) water, and cook over low heat for about 1 hour, or until the beans are tender.

Meanwhile, chop together finely the onion, prosciutto fat, garlic, celery, and parsley leaves. Place everything in a saucepan and cook over medium heat for about 5 minutes. When the onion and the fat are translucent, add the tomatoes, season generously with salt and pepper, and continue cooking for 20 minutes longer.

When the beans are tender, discard the bone, add the tomato sauce, and bring back to a boil. Add the pasta and cook until al dente. Let rest for a few minutes before serving.