Страница 36

Friulian Bean and Sauerkraut Soup

PAIR WITH

Everything Rye Muffins

(PAGE 170)

Olive and Prosciutto Rolls

(PAGE 163)

I had this somewhat unlikely-sounding soup, called

jota

in Friulian dialect, in Trieste, in the far northeastern part of Italy. The city has alternately been part of Slovenia or Italy for centuries (it’s a border town), thus this very Slavic-looking soup of sauerkraut, potatoes, and beans. I know it sounds weird, but once you try it, you’ll be hooked. Not overtly sauerkraut-y and perfectly hearty without being heavy, it’s just the thing for a snowy evening. The soup can be made vegan by omitting the pancetta and using vegetable broth

.

This soup is best with either an eastern European bread or muffin

(see page 170)

or an Italian bread or roll

(see page 163)

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

45

MINUTES

2 Tbsp extra-virgin olive oil, plus more for garnish

3 oz [85 g] pancetta, chopped (buy a thick slab from the butcher and chop it yourself for the best texture)

1 large yellow onion, chopped

2 medium garlic cloves, minced

1 tsp ground cumin

6 whole juniper berries, coarsely crushed with the bottom of a heavy pan

1

/

2

cup [120 ml] dry white wine

6 cups [1.4 L] chicken or vegetable broth