Ur Putacin – Ticino Bean Stew


Rating: 2.11 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:


















Instructions:

If there is no pancetta, take coppa or pancetta, provided that no

Take salsiccia, coarse pork sausage.

They

are usually made only in winter. Luganighe are special

pork sausages, which taste very hearty but not spicy.

spicy taste. They resemble a coarse salami, which is matured after production for 2

to 3 days and sold raw. Besides pork

they contain cinnamon, musakt, garlic, coriander, salt and pepper,

as well as red wine. They can only be kept for a few days and must be cooked before eating.

Without luganighe the stew already tastes good, but with even much better.

The white bean is one of the local foods in Ticino.

Who does not know the minestrone with white or colored beans, respectively, or the fagioli al forno, which are stewed in spicy paradeiser sauce in the stove for hours.

Preparation

Soak the beans in plenty of water for one night.

Soak the mushrooms in warm water for about 2 hours, drain and chop coarsely.

Steam the onion in the fat. Press garlic, add pancetta, mushrooms and the sausage meat and fry.

Add tomato puree, sauté and fill up with soup. Add herbs and spices and let it boil.

Add the drained beans and cook for about 1 hour with the lid closed.

Fry the luganighe on both sides (according to your taste: many do not fry the luganighe beforehand).

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