ingredients
Extra virgin olive oil
There jota is a typical soup Trieste cuisine, an ancient preparation based on borlotti beans, “capuzi garbi”, the local name for fermented cabbage, potatoes and sometimes pork leftovers. Rich and refreshing, perfect to enjoy during this time winter season. It is traditionally made for the Christmas holidays, but it can also be served when the days are longer and the temperatures are milder to cool off.
Like all traditional dishes, there are some different versions: Trieste stands out from others for using fermented cabbage cut into thin strips and then sifted through flour; Over the years, it has become common to add pork rinds, sausages, ribs or smoked meats for an even more finished result. delicious and significant. However, each family has its own personal recipe, jealously guarded and passed down from generation to generation.
Of distant origin, the first written evidence of the existence of the recipe is found in a fifteenth-century document preserved in Cividale del Friuli. On the other hand, the word “jota” is derived from Latin jutta, which means soup. Therefore, “capuzi garbi” is indispensable for the realization of the original dish. You can buy them pre-cooked to speed up the preparation time kept under glass; the same goes for beans: you can use dry ones soaked in water the night before, or replace them with already boiled ones in pots.
Learn how to do it by following the step-by-step procedure and tips.
How Jota is prepared
Step 1
Step 1
Put the beans to soak 1 and let them rest all night.
Step 2
Step 2
Put the beans to soak 1 and let them rest all night.
The next day, wash them and then boil them in a large pot with plenty of water and a sprig of rosemary. 2.
Step 3
Step 3
Drain them after cooking 3 and keep them out.
Step 4
Step 4
The next day, wash them and then boil them in a large pot with plenty of water and a sprig of rosemary. 2.
Peel the potatoes 4.
Step 5
Step 5
Cut them into cubes 5.
Step 6
Step 6
Drain them after cooking 3 and keep them out.
Lightly flour the sauerkraut 6.
Step 7
Step 7
Fry the garlic in a pan with olive oil 7.
Step 8
Step 8
Peel the potatoes 4.
Add cumin and sauerkraut 8then let it brown for a few minutes.
Step 9
Step 9
Pour about 300 ml of boiling water or broth 9.
Step 10
Step 10
Cut them into cubes 5.
Sprinkle with salt 10.
Step 11
Step 11
Flavored with ground pepper 11.
Step 12
Step 12
Lightly flour the sauerkraut 6.
Combine potatoes and beans in a pot 12.
Step 13
Step 13
Cover with remaining water or broth 13. Place in the oven and cook until the potatoes are tender, about 30 minutes.
Step 14
Step 14
Fry the garlic in a pan with olive oil 7.
Reserve a few whole beans for the final garnish 14.
Step 15
Step 15
Mix everything with a mixer 15.
Step 16
Step 16
Add cumin and sauerkraut 8then let it brown for a few minutes.
Pour the bean cream over the sauerkraut 16.
Step 17
Step 17
Stir and continue cooking for about 20 minutes 17.
Step 18
Step 18
Pour about 300 ml of boiling water or broth 9.
Serve, garnish with reserved beans and serve 18.
storage
Your jota will keep in the fridge for a few days. You can also serve with crust, sausage or musetto.
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