Renato Chechi, Roma
(Yield: 4 servings)
2 pounds dry Romano beans
2 pounds pork skin (cleaned)
3 tablespoons extra-virgin olive oil
1 onion (diced)
1 teaspoon chili flakes
4 cups tomato sauce
salt and freshly ground pepper
¼ cup grated Romano and Parmigiano cheese
1. Bring large pot of salted water to boil. Add Romano beans and cook between 1 and 1½ hours, until tender.
2.Remove beans with spider, set aside and reserve cooking liquid.
3.In same pot, add pork skins and cook for approx. 15 minutes or until tender. Remove and set aside.
4.Warm oil in large skillet over medium heat. Add onions, chili flakes, tomato sauce and a pinch of salt and pepper. Cook between 5 and 7 minutes.
5.Add beans and pork skins. Once boiling, reduce to simmer and cook for 20 minutes.
Remove from heat, sprinkle with cheeses and serve warm.