Jota is a typical dish of Friulian cuisine, particularly widespread in the province of Trieste. It is a thick and flavorful soup, prepared with fresh beans, Savoy cabbage and minced lard. This dish is ideal for warming up during the winter months and is a delight for the palate.
Chop together 1 onion, 2 carrots, 4 celery ribs and 1 leek and sauté them with 50 G of minced lard
Cover with 150 Cl of hot water, salt and pepper, and add 300 G of fresh beans
Cook over low heat for one hour and add 100 G of finely chopped Savoy cabbage
When the beans are cooked, add 200 G of pearl barley already cooked
Let rest for 15 minutes to allow the flavors to meld, then serve
Saucepan
Knife
Cutting Board
Italy
| Energy (kcal) | 70.97 |
| Carbohydrates (g) | 10.69 |
| of which Sugars (g) | 3.11 |
| Fat (g) | 1.02 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 3.48 |
| Fiber (g) | 3.89 |
| Sale (g) | 0.04 |
