In the past, the jota was based on essential and protein ingredients: sauerkraut, beans and cornmeal. The only concession to the throat was given by the pestat, a mixture of lard and aromatic herbs. Nowadays this typical cuisine cooked in the villages of Friuli-Venezia Giulia - also present on the tables of the provincial capitals - is served all year round and, depending on the climate, hot, cold or lukewarm, usually accompanied by wine glasses of the Carso that enhance its flavor. The jota also represents the pleasure of meeting and lighting the fogolar - the big fireplace, the heart of the houses in the region -, to perpetuate the ancient ritual of mixing the steaming jota in the pan. Very widespread in Carnia, the jota on the karst plateau is prepared with the addition of barley and potatoes. In Trieste, however, the recipe involves the use of meat and pork ribs, while the Gorizia version has a characteristic dark color due to the greater quantity of beans and the presence of barley.
Soak the beans the night before. The next day boil them in a pot, without the salt. Separately chopped onion, garlic, parsley, sage and lard, then put this mixture in a large terracotta pot with the butter and let it cook over low heat. Drain the beans, pour them into the pan with the sauté and, if you wish, add other chopped vegetables, such as radicchio or celery. In this case, add them to the sauté and let them dry before adding the beans. Add the minced sauerkraut to the fried, milk and water, then add salt and pepper. Cook over low heat and covered container for 40 minutes, until the beans are about halfway through cooking. Pour the cornmeal into the soup, stirring with a wooden spoon, and continue cooking for another 40 minutes, until the jota is completely cooked.
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... good appetite!