IOTA FROM TRIESTE, Italy made with smoked pork, sauerkraut, borlotti beans-Post 2

It is winter in Melbourne and time to cook Iota again.

Smoked pork, sauerkraut, borlotti beans? Italian you say?

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Yes, and it demonstrates just how regional Italian cuisine can be.

Iota is an extremely hearty soup from Trieste, the city where I grew up as a child until I came to Australia.

Details and recipe for Iota (a Very Thick Soup From Trieste)

See also Gulasch (Goulash As Made in Trieste)

Finish the one course Iota with a salad or two and you have a complete meal.In Trieste it would be matovilch:

Salad Green: Matovilc, Also Called Lamb’s Lettuce and Mâche  or radicchio Triestino, small-soft-leaf radicchio or ruccola ( rocket), each leaf  picked separately ( as my father did in his small vegetable garden in Adelaide).
I have never seen radicchio Triestino for sale, but I do pretty well in the vegetable department.

In my kitchen, every meal is accompanied with large amounts of vegetables.  On this occasion I used these vegetables. Notice the pale coloured beetroot (I also cook the leaves like spinach) and next ro the red radicchio is the head of speckled, pale radicchio (radicchio biondo= blonde/blond).

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