Cotiche and Fagioli (Pork Rind & Bean Soup) - a scrumptious Northern Lazio winter soup recipe
+ more delicious ways to enjoy pork rind in winter recipes
Cold weather has finally set in in Italy and we're craving warm and comfy dishes like soups and stews with a luscious broth. Both pork and beans are always a centerpiece of Italian cuisine year-round, but during the winter months, we tend to use every little bit of the pig, and one of my favorites that epitomizes this concept is Cotiche e Fagioli - a hearty bean soup with cooked pork rind.
Pork rind and skin sounds like an ingredient that would be loaded with fat and probably not very healthy.
As it turns out, that's not really the case.
Pork rind has been used in peasant dishes for over 3000 years, following the dictate that no food ingredient should ever be discarded and thrown away. The name comes from the Latin word cùtica, meaning skin.
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