A dish that never fails in Trieste's tables is the jota, an ideal soup for the coldest winter days. Its origins are lost in the most remote traditions. And as expected, there are many variations of this dish. The recipe that we propose, however, contains the secrets of that cooked in the homes of the Julian grandmothers. And that you can also taste in the typical buffets of the city.
The typically Triestine at the table!
Let's start with the name jot. It is said to derive from the iota, a Greek letter. Or from the late Latin «jutta», broth, mash. There are two main ingredients: beans and sauerkraut. Warning: anyone from Trieste will tell you that jota is done with capuzi grabi what else are sauerkraut! The Triestines they boast of having used i capuzi grabi since the time of Charlemagne. At this point the question we can ask ourselves is: can I use canned sauerkraut? In a self-respecting jota, those that are still sold loose on the market are used. The beans must also be of a specific type: fasioi co l'ocio, the white ones with the speck.
Ingredients for the Jota
500 g of black-eyed peas
200 g of sauerkraut
a tablespoon of oil
2 tablespoons flour
2 cloves of garlic
Salt to taste
pepper as needed
We boil the beans. Once softened, pass half the beans. In another pan, blanch the sauerkraut, completely covering it with water. They will be ready when the water is used up. Meanwhile, in a saucepan, prepare a sauté of oil, flour and a clove of garlic. Add the sauerkraut to the beans and bring everything to a boil. Add the sauté, always stirring so as not to create lumps. Cook for about 40 minutes. Season with salt and pepper and serve hot. Remember: jota is best eaten the next day.
Some variations
Each family prepares jota with a unique and personal recipe. For example, there are those who add mashed or chopped potatoes in order to increase the density of the consistency. And those who add the spare ribs or l 'ham bone to make it even tastier. Personally I prefer the vegetarian version, which is lighter but no less tasty. In both versions the advice of the grandmothers remains the same: mix continuously to avoid lumps but also that it burns!
