Trieste-style 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, Trieste-style Jota is appreciated for its simplicity and goodness, and it is an excellent choice for enriching an autumn or winter menu.
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Soak the beans for 12 hours
Drain them and sauté them with oil and minced garlic; add the diced bacon, the cubed potatoes, and salt. Sauté everything for a few minutes
Add the water and boil everything for 90 minutes. Separately, boil the sauerkraut, cumin (kummel), and bay leaf covered with water, which must evaporate during cooking. Make a roux with oil and flour (dark) and add the sauerkraut, stirring
Combine everything and puree half of the beans with a food mill
Mix well and boil for another 30 minutes
The jota should be thick and 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
Trieste-style Jota is a traditional dish of Trieste cuisine, famous for being a tasty side dish based on sauerkraut, beans, and potatoes.
Italia
| Energy (kcal) | 183.49 |
| Carbohydrates (g) | 33.95 |
| of which Sugars (g) | 2.52 |
| Fat (g) | 0.71 |
| of which Saturates (g) | 0.21 |
| Protein (g) | 11.37 |
| Fiber (g) | 8.35 |
| Sale (g) | 0.1 |
