A traditional soup throughout the Fruili-Venezia-Giulia region, Jota has always been a robust and flavorsome dish. In the versions used in modern cuisine there are a few slight changes. The pork fat used with a heavy hand in the past is no longer present, and instead of smoked pancetta we find simple de-fatted prosciutto.
- 2 1/2 cups fresh, or 1 1/4 cups dried red beans (borlotti)
- 4 or 5 potatoes, peeled
- 1 celery stalk
- 1 large onion
- 2 garlic cloves
- 2 bay leaves
- 3 ounces prosciutto, fat removed
- 1 tablespoon all-purpose flour
- 8 ounces drained sauerkraut
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- Pinch of ground cumin
If using dried borlotti beans, soak them for 12 hours in cold water; drain.
Put the beans into a large saucepan of water with the whole potatoes, celery, onion, 1 garlic clove, 1 bay leaf and half of the prosciutto. Cook slowly for 1 1/2 hours.
Meanwhile, brown the flour in a small skillet with a minimum of fat (a few scraps from the prosciutto, which are then removed). Set aside.
Squeeze the moisture from the sauerkraut and put it into another saucepan with salt and pepper to taste, the remaining bay leaf, garlic clove and prosciutto, the browned flour and water to cover. Cook for 1 hour.
Take 2 or 3 ladlefuls of soup with the celery, some of the beans and 2 potatoes, and blend in a food processor. Return this to the saucepan and add the sauerkraut mixture. Cook for 30 minutes more and adjust the seasoning. Add the olive oil and cumin. Serve warm rather than hot.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
373 calories; 14g total fat; 12mg cholesterol; 745mg sodium; 47g carbohydrates; 9g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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