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Cotenne di maiale coi fagioli

(Pork's bacon rinds with beans)

Put in a pot fresh shelled beans (if dried soak them in water for about 12 hours), pork's bacon rinds, pieces of tomatoes, water, oil, crushed garlic cloves, sage and salt. Cover the pot and cook them slowly until when beans become tender and the sauce thick.

This is a hard course to digest; it was prepared in winter after having killed the pork.

Text Tebaldo Lorini
Translated by Gianna Toni


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