Recipe · Soups · Friuli-Venezia Giulia · Gorizia
Jota
the soup of Gorizia, the Collio and the Carso, from the recipe "as made in Gorizia, the Collio and the Carso" of the Accademia Italiana della Cucina: beans with a soffritto of onion and pancetta, brovada, the turnips soured in grape pomace, stewed separately, and a handful of maize flour to bind it
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- make a soffritto with the onion and the pancetta, browning it in the oil and butter
- add the water and the beans; if the beans are only soaked and not boiled, do not fry them, or they stay hard
- add the chopped carrot, celery and garlic and leave to boil until the beans are cooked
- season with salt
- separately, stew the brovada with a little garlic and a few spoonfuls of water
- when it is cooked, add it to the bean soup
- add a handful of maize flour and leave to boil for another half hour
