Bean, Escarole and Soup Pork rinds or Beans with Escarole and Pork rinds

Wash thoroughly pork rinds salty, the Italian sausages Peel the dried beans and the ham bone, removing any surface debris. Transfer them to a large pot with the dried beans and cover with cold water. Start with cold water to allow the aromas to be gradually extracted, and bring the mixture slowly to a boil.

Bring the pot to a slow simmer, maintaining a steady, gentle simmer, until the beans are completely tender. The liquid should remain fragrant and abundant, while pork rinds The cured meats should be cooked without falling apart completely. Check the consistency of the beans with a fork before proceeding.

Bring to a boil plenty of salted water and immerse the escarole cleaned. Cover the container and wait for the water to boil again; at that point turn off the heatDrain the vegetables immediately and press them with a ladle to remove excess water without completely destroying the leaves.

Chop the parsley and celery, then prepare a sauce with the lardo chopped, garlic, celery, canned whole peeled tomatoes and parsley. Mix the ingredients until you get a smooth and fragrant dressing, with the tomato well incorporated and the lardo melted in the preparation.

When the beans are cooked, remove the ham bone from the pot, the pork rinds and the Italian sausagesKeep the cooking liquid in the pot: it forms the base of the soup and should remain warm, flavorful, and slightly cloudy.

Add to pan juices there escarole well drained, the prepared sauce and the chili pepper red. Stir gently to distribute the ingredients without breaking the beans too much. Bring the soup back to a gentle boil: the liquid should simmer, not boil violently.

Cut the pieces into small pieces pork rinds and the Italian sausages cooked, then put them back in the pot along with a further amount of parsley. Cook gently for another twenty minutes, leaving them escarole, legumes, and cured meats are flavored. The soup is ready when it is well blended and the aroma is full and persistent.

Toast the bread slices and arrange them on the bottom of the plates. Pour the hot soup over them, distributing the beans. escarole, pork rinds And Italian sausages evenly. Complete, if desired, with a crust of Parmigiano Reggiano in preparation or service, according to the desired taste.