Triestine Jota is a recipe rooted in the culinary tradition of Trieste. It is a tasty side dish made with sauerkraut, borlotti beans, and potatoes, enriched by the intense flavor of smoked bacon. Its origin is linked to peasant cuisine, where typical local ingredients were used to prepare hearty and flavorful dishes. Today, Triestine Jota is appreciated for its simplicity and goodness, and it is an excellent choice to enhance the autumn or winter menu.
Soak the beans for 12 hours
Drain them and sauté with oil and chopped garlic; add diced bacon, cubed potatoes, and salt. Sauté everything for a few minutes
Add water and boil everything for 90 minutes. Separately, boil the sauerkraut with cumin (kummel) and bay leaf covered with water, which should evaporate during cooking. Make a roux with oil and flour (dark) and toss in the sauerkraut, stirring
Combine everything and pass half of the beans through a food mill
Mix and boil for another 30 minutes
The jota should be thick and should be left to rest
The next day it tastes even better
Pot
Pan
Knife
Store in the refrigerator in an airtight container for up to 3 days
Triestine Jota is a traditional dish of Triestine cuisine, famous for being a tasty side dish made with sauerkraut, beans, and potatoes.
Italia
| Energy (kcal) | 39.89 |
| Carbohydrates (g) | 7.03 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 0.17 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.76 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.04 |
