Zampone e Fagioli: Sausage and Beans

Name: Zampone e Fagioli: Sausage and Beans
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Balsamic vinegar; 1 pig fore shank (zampone, shin bone removed by your butcher), soaked overnight in cold water; 6 servings Freshly ground black pepper; 1 Tbsp black peppercorns; 454 grams borlotti beans, soaked overnight and drained; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 227 grams ground pork; 227 grams ham skin, diced small; 2 links sweet Italian sausage, removed from its casing; 2 Tbsps extra-virgin olive oil; 1 onion, diced; 2 onions, coarsely chopped; 1 bunch parsley stems; 227 grams prosciutto cotto, cut into 1/4-inch dice; 6 servings Salt and pepper; 1 pinch pinch of the following spices: cinnamon, cloves, coriander, anise, caraway; 2 Tbsps tomato paste; 2 Tbsps lard

Zampone e Fagioli: Sausage and Beans might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 62g of protein, 59g of fat, and a total of 923 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have borlotti beans, prosciutto cotto, ground pork, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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

Ingredients you will need

Water

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.

Ingredients you will need

Italian Sausage

Salt And Pepper

Prosciutto

Spices

Water

Meat

Pork

Ham

Equipment you will use

Kitchen Twine

Bowl

Pot

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.

Ingredients you will need

Beans

Water

In a 12 to 14-inch saute pan, heat the lard over high heat.

Ingredients you will need

Lard

Equipment you will use

Frying Pan

Add the onion and cook over high heat 5 minutes, until golden brown. Stir in the chicken stock and tomato paste and cook over medium heat 5 minutes.

Ingredients you will need

Chicken Stock

Tomato Paste

Onion

Add the drained beans and cook 10 minutes, stirring occasionally. Season with salt a pepper and place onto a serving platter.

Ingredients you will need

Pepper

Beans

Salt

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.

Ingredients you will need

Beans

Water

Drizzle with real balsamic vinegar, and serve.

Ingredients you will need

Balsamic Vinegar

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract