Iota (also Jota) is always a delight to eat and to talk about with friends, many of them surprised to discover that it is a regional and traditional Italian dish from Trieste, a town in the region of Fruili Venezia Giulia and north of Venice.
The fat content in Iota can be high, but there are ways to make Iota less fatty.
Borlotti beans, soaked overnight and then cooked.
Pork Hock, placed in cold water and simmered until soft and used to make broth. Add potatoes about 30 minutes before the end of cooking. Remove the lean meat and use this for when you assemble the ingredients together. Skim the fat off the pork hock broth.
Use the broth to cook the sauerkraut . When the sauerkraut is cooked, add half the borlotti beans and potatoes. Use a potato masher to mash the contents.
Assemble the Iota by combining all of the different components.
Add the whole beans and the rest of the potatoes (cubed) with the mashed ingredients. Add the pork hock meat and the Wedding Sausage (I prefer to use this type of sausage because it is lean meat).
And there you have it – a lean Iota.
There are other posts for making Iota and these include quantities of ingredients:
Time to write about Trieste again. Now and again I feel nostalgic for this city where I spent my childhood before coming to Australia.
Today is my son’s birthday and lately he has been cooking iota (he does not live in Melbourne), but he tells me that it is not as good as mine.
Iota is a very old traditional dish from Trieste. It is very strongly flavoured, thick soup and the main ingredients are borlotti beans, sauerkraut and smoked meats. It is not a light dish by any means, but very simple to make and most suited to cold weather. It is usually made at least 1 day before you plan to eat it – the flavours mature and improve with age.
This is not a dish that many would associate with Italy but if you look at the region of Friuli-Venezia Giulia it is easier to understand why this recipe is very characteristic of the area around Trieste.
I was last in Trieste in December 2007 and visited an osteria in the old part of Trieste (la citta` vecchia – the port / waterfront, see photo) to specifically eat cucina triestina. When I told the signora that I was reliving the food of my childhood she could not do enough for me – I had iota, sepe in umido (braised cuttle fish) matavilz (lamb’s lettuce salad) and strucolo de pomi( apple strudel). White wine of course (characteristic of the area) and we finished off the meal with a good grappa. Nothing like Sicilian food, but enjoyable for different reasons – nostalgia has a lot to do with it.
I have seen iota written by a variety of spellings: iotta, jota, yota are all pronounced the same way. Some also refer to it as fasoi (beans) and capuzi garbi (sauerkraut).
In some nearby places close to Trieste turnips are sometimes used instead of saurkraut.
There are variations in the making of iota: some add smoked sausages (as I always do) some parsley, and some a little barley – the texture of barley is good.
I always buy my sausages from a Polish or German butcher. When I lived in Adelaide I used to go to the Polish stall at The Adelaide Market and now, at the Polish stall in the Queen Victoria Market. I also buy good quality saurkraut there.
Most Triestini add flour to thicken this one course meal, but I generally do not do this.
borlotti beans, 250g soaked overnight
potatoes, 250g, peeled and cubed
olive oil, ½ cup
ham hock or smoked ribs, shanks, 300-400g
pork, smoked sausages made from coarsely ground meat
garlic, 2 chopped
pepper and salt to taste
plain flour, 2 tablespoons
Place beans, salt pork, potatoes and bay leaves in large pot of cold water. Cover ingredients fully.
Simmer slowly (about 1 ½ hours). Add sausages about half way through the cooking.
Remove about half of the beans and potatoes and mash them. Add salt and pepper to taste and return them to the pan.
Add the saurkraut and cook for about 30 minutes longer (some Triestini cook them separately, but I see no point in doing this).
To thicken the soup, add the flour and garlic to the hot olive oil – use a separate small pan, stir vigorously and try not to have lumps. This is like making a French roux but using oil instead of butter. Some of the older Triestini use lard.
Happy birthday……. and I am sorry that I am not there to cook it for you.