The most famous fat beans are those of Ivreaa city known for its carnival with orange strokes, where the local traditional dish is distributed in abundance. It is a dish rich in taste and calories – for one feast of legumes and pork that historically anticipated the narrowness of the next Lent – In reality typical of all the Canavese, in Piedmont, between the greenhouse of Ivrea, the Po, the Stura di Lanzo and the Alps Graie. In the municipality of Burolo, in particular, Beatrice Borga’s cuisine is still legend: Born in 1895, daughter of Panettieri and Macellai, a test cooler of the Treal Treatry, was famous since the thirties of the last century throughout the area, so much so that it was often called to cook by other typical Canavese dishes such as the Canavese Mixed fried, polenta and cod, the financier with stuffed onions and – of course – fat beans. Until, after the death of the cousin and her husband, he closed the trattoria and moved to the Mont nerry restaurant in Challant-Saint-Anselme, in the Ayas Valley, until the end of the seventies, also specializing in typical recipes of the new region, then the last few years spent dedicating himself to his grandchildren until his death in 1984. Well, It was one of the grandchildren – Adriano Albi – to decide to pay tribute to her, publishing the ancient recipes of Nonna Beatrice in the book Trattoria Tre Colombe – The tradition in Burolo and Canavese cuisine (Pedrini Edizioni): Burolese by birth, after a life in the food sector he decided to concern the past by enriching the volume of history and stories, including the recipe for the fat beans of the Confraternity of the Burolesi green beans. We report it to follow, just with a suggestion on the doses: for four people, oriented on about 150-200 grams of dry beans and 400 grams of meat.
The recipe for fat beans
Ingredients:
Dry beans of quality saluggia, parts of the pork (ribs, hand, ear, muse); lard, priests, salamelle, cotechino, rosemary and onion for the sauté, salt, pepper.
Preparation:
SortTymo the boy who will go on the fire, put the beans and cover them of water, they must soak for at least 12 hours. Prepare all parts of the pig: Zampini, ears, museum, rind rolls, priests, quaglittes and ribs.
Add the fatty parts of the pork to the paiolo and start cooking, salamelle and cotechino must be cooked separately, on sweet and controlled heat; They must cook for at least 6 hours, useful to check the salt. Almost at the end of cooking, the sautéed sauté is prepared as follows: lard with chunks, sliced ​​onion, sprigs of rosemary; Fry as when all the lard has melted, distribute the mixture in the couple when cooking. Also add the salamelle and cotechini in the couple. The fat beans are now ready for tasting and distribution.
Note: The Municipality of Burolo has obtained the “de.co” municipal name of origin for its fatty beans. In the old tradition, potato sausages were also dissolved to tie the cooking broth more. Great carnival classic, a single dish par excellence and robust stomachs.
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Source: Vanity Fair

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