Jota Triestina 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 pancetta. Its origin is tied to peasant cuisine, where typical local ingredients were used to prepare hearty and flavorful dishes. Today Jota Triestina is appreciated for its simplicity and goodness, and is an excellent choice to enrich an autumn or winter menu.
Soak the beans for 12 hours
Drain them and sauté with olive oil and chopped garlic; add diced pancetta, potatoes cut into cubes, and salt. Sauté everything for a few minutes
Add the 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 of oil and flour (dark), add the sauerkraut to it while 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 must be left to rest
It is even better the next day
Pot
Frying pan
Knife
Store in the refrigerator in an airtight container for up to 3 days
Jota Triestina is a traditional dish of Triestine cuisine, famous for being a tasty side dish of sauerkraut, beans and potatoes.
Italy
| 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 |
