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Sausage And Beans - {Zampone E Fagioli}

Type: Pork, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1   Fore shank of a pig (zampone) - shin bone removed
  By butcher, soaked overnight in cold water
1/2 lb 227g / 8ozGround pork
1/2 lb 227g / 8ozHam skin - diced small
1/2 lb 227g / 8ozProsciutto cotto - cut 1/4" dice
2   Sweet Italian sausage links - casings removed
  Freshly-ground black pepper - to taste
1   Cinnamon - (scant)
1   Cloves - (scant)
1   Coriander - (scant)
1   Anise - (scant)
1   Caraway - (scant)
1 lb 454g / 16ozBorlotti beans - soaked overnight,
  And drained
2 tablespoons 30mlLard
1   Onion - diced
1 cup 237mlBrown Chicken Stock - (see recipe)
2 tablespoons 30mlTomato paste
  Salt - to taste
  Freshly-ground black pepper - to taste
  Balsamic vinegar - to taste

Recipe Instructions

Remove the zampone from its bath and rinse in cold water. Pat dry.

In a large bowl, thoroughly combine the pork meat, ham skin, the prosciutto, the Italian sausage and the spices. Season the inside of the zampone with salt and pepper and stuff with the pork mixture. Using a large needle and butcher's twine, truss the leg. In a large pot, place the zampone with enough water to cover by several inches. Place over high heat and bring to a boil. Lower the heat and simmer covered for 2 hours.

Meanwhile, boil the soaked beans in water 1 hour, until tender but still slightly firm.

In a 12- to 14-inch saute pan, heat the lard over high heat. Add the onion and cook over high heat 5 minutes, until golden brown. Stir in the Brown Chicken Stock and tomato paste and cook over medium heat 5 minutes. Add the drained beans and cook 10 minutes, stirring occasionally. Season with salt a pepper and place onto a serving platter.

When the zampone is done, remove from the water, allow to rest 10 minutes, then slice into 1/2-inch rounds and place atop the beans. Drizzle with real balsamic vinegar and serve.

This recipe yields 6 servings.

MOLTO MARIO with Mario Batali - (Show # MB-2B06) - from the TV FOOD NETWORK


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