Corn, Legume and Vegetable Pizza

Soak the dried beans in plenty of water for 12 hours. After 12 hours, rinse them thoroughly and transfer them to a terracotta pot; cover with water and cook. over low heat. Salt only halfway through cooking, to avoid making the skin too tough.

Pour the cornmeal In a bowl, add a few tablespoons of extra virgin olive oil and gradually add boiling salted water. Knead until the dough is soft, smooth, and firm enough to roll out without dripping.

Generously grease one baking panPour the dough into the pan and press it down with your hands until it forms a layer no thicker than a finger. Bake at 200°C (392°F) for about 45 minutes. The corn pizza is ready when the surface is golden brown and the crust is dry and crispy.

Carefully scrape the foot, tail, ear and pork rind of pork, then pass them briefly over a flame to remove the bristles. Immerse them in plenty of boiling water flavored with onion and celery. Skim the broth several times and continue cooking until the meat begins to fall away from the bones.

Clean the escarole Remove the tough outer leaves, wash it thoroughly, and boil it in plenty of salted water. Drain as soon as the leaves are tender, without letting them fall apart, so they retain a recognizable texture in the sauce.

Pour the escarole boiled in the boiled pork, add the cooked beans with part of their liquid and combine the chili pepper. Taste and season with salt to taste Only if necessary. Let it simmer for about 10 minutes, maintaining a light and even boil.

Crumble the cooked corn pizza and incorporate it to the mixture Of escarole, beans, and pork. Mash gently with a fork to combine the ingredients and obtain a moist, rustic, and smooth dish, without turning it into a uniform cream.

Serve the fruffela immediately, when the preparation is still very hot and the aromas of the chili pepper and boiled meat are evident. Alternatively, complete with extra virgin olive oil. raw, off the heat or with pancetta fried in oil together with garlic and chili pepper.