Fagioli con le Cotiche

Method

1. Heat a generous amount of olive oil in a large pan over medium heat.
2. Add the chopped carrot and onion (a classic ‘soffritto’) and sauté with a pinch of coarse salt until softened.
3. Add the pre-boiled pork rinds (cotiche) and stir to combine with the soffritto.
4. Add the pre-cooked borlotti beans and stir gently.
5. Season with black pepper and deglaze with a splash of white wine, scraping any browned bits from the bottom.
6. Mix in two teaspoons of vegetable broth to loosen the fondo, then add a spoonful of double-concentrated tomato paste for color and flavor.
7. Add two strips of guanciale (not too thick nor too thin) and toss everything together.
8. Pour in enough vegetable broth to just cover the beans and cotiche.
9. Simmer gently for about an hour, or until the beans are tender and the sauce is creamy. Stir occasionally and add more broth if needed.
10. Serve in a terracotta dish or the same pan, with a piece of crusty bread and optionally grated Parmesan cheese.