A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
 
SEARCH IN AN AREA

Recipe: Jota, the tasty minestrone of the Friulian villages

Recipe: Jota, the tasty minestrone of the Friulian villages

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.

Ingredients

  • 400 grams of beans
  • 300 grams of canned sauerkraut
  • 150 grams of cornmeal
  • 1 onion
  • 1 clove of garlic
  • 3 sage leaves
  • 1 bunch of parsley
  • 60 grams of lard
  • 100 grams of butter
  • a quarter liter of milk
  • salt
  • pepper

Preparation

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.

Main Image ricette.donnamoderna.com

... good appetite!

COMMENTS :

Events in Maniago


Related News

Recipe: the Ferratelle from Abruzzo
Recipe: the Ferratelle from Abruzzo
The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
By Redazione
Recipe: the Gressoney Chneffléné
Recipe: the Gressoney Chneffléné
Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
By Redazione
Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione

Most read articles of the month

Recipe: the Gressoney Chneffléné
Recipe: the Gressoney Chneffléné
Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
By Redazione
Sauris, the North-Eeast passage
Sauris, the North-Eeast passage
Framed by the evocative landscapes of Carnia, the alpine village of Sauris is known for its lake, its ham, speck and craft beer
By Redazione E-borghi Travel
In Modena the best of opera is on stage
In Modena the best of opera is on stage
The 2019-20 concert season has begun at the Luciano Pavarotti Municipal Theater. An opportunity to listen to world-class artists and visit the charming villages of the Modena area
By Redazione
Recipe: the Ferratelle from Abruzzo
Recipe: the Ferratelle from Abruzzo
The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of