Today we’re presenting the Sorça d’étsatèn (Summer Stew), a stew with green beans, potatoes and bacon, a typical dish of the cuisine of the Aosta Valley. There are countless variations of Sorça, almost one for every village 😉 the only constant of this dish is the use of bean mangetout of a particular quality: lo fèisou dë bocon, literally pieces-bean.
The fèisou dë bocon is thicker than normal beans and appreciated because, a part from the seed itself, you can enjoy the pod too. Formerly, this particular quality bean was grown in every village for the Sorça 🙂 .
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Sorça d'étsatèn - Stew with green beans and bacon
- 1 kg of mangetout green beans
- 300 g of bacon
- 4 medium potatoes
- 1 bunch of savory
Clean the green beans and break them coarsely by hand; peel the potatoes and cut them in four part; chop the bacon. The bacon for this recipe must be in big pieces, the sliced or diced ones won't do the job.
Place all these delicious ingredients in layers in a heavy pot. Finish off with a nice bunch of the herb that grows in any old garden of the valley: savory, that we call <i>peivretta</i> or <i>parietta</i> (meaning peppery).
Cover with a flush of water, put on fire and, once it reaches the boil, reduce heat, and cook at least 40 minutes, until the potatoes soften and the Sorça will be well combined.
Once this was a complete meal, but if you want to add delight to this goodness, you should enjoy it with a piece of cheese and a glass of good red wine.