Coppa and Bean Stew (Stufato di Coppa e Fagioli)
Charc Week Recipe 2021
Recipe by:
Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Using butcher’s twine, tie thyme, parsley and bay leaves into tight bundle. Set aside.
4. Cut coppa into ½-inch pieces.
5. In a large pot, add 1 tablespoon olive oil and coppa and heat on medium to high heat. Once crisp, remove with slotted spoon and place on paper towels to dry.
6. Using the same pot, add 1 tablespoon olive oil. Add onion, carrot and celery. Cook over medium heat for about 10 minutes, until softened. Stir occasionally to prevent burning.
7. Add garlic, cloves and half the coppa to pot. Stir.
8. Add herb bundle, beans, salt, pepper and stock to pot. Bring to a boil.
9. Reduce to a simmer. Cover and cook until beans are tender, about 1 hour.
10. Serve topped with chopped parsley and remaining coppa.
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