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.
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... good appetite!