Zampone e Fagioli: Sausage and Beans

Total Time:
2 hr 15 min
15 min
2 hr

6 servings

  • 1 pig fore shank (zampone, shin bone removed by your butcher), soaked overnight in cold water
  • 1/2 pound ground pork
  • 1/2 pound ham skin, diced small
  • 1/2 pound prosciutto cotto, cut into 1/4-inch dice
  • 2 links sweet Italian sausage, removed from its casing
  • Freshly ground black pepper
  • Scant pinch of the following spices: cinnamon, cloves, coriander, anise, caraway
  • 1 pound borlotti beans, soaked overnight and drained
  • 2 tablespoons lard
  • 1 onion, diced
  • 1 cup brown chicken stock, recipe follows
  • 2 tablespoons tomato paste
  • Salt and pepper
  • Balsamic vinegar
  • Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems
  • Remove the zampone from its bath and rinse in cold water. Pat dry.

  • In a large bowl, thoroughly combine the pork meat, ham skin, the prosciutto, the Italian sausage and the spices. Season the inside of the zampone with salt and pepper and stuff with the pork mixture. Using a large needle and butcher?s twine, truss the leg. In a large pot, place the zampone with enough water to cover by several inches. Place over high heat and bring to a boil. Lower the heat and simmer covered for 2 hours.

  • Meanwhile, boil the soaked beans in water 1 hour, until tender but still slightly firm.

  • In a 12 to 14-inch saute pan, heat the lard over high heat. Add the onion and cook over high heat 5 minutes, until golden brown. Stir in the chicken stock and tomato paste and cook over medium heat 5 minutes. Add the drained beans and cook 10 minutes, stirring occasionally. Season with salt a pepper and place onto a serving platter.

  • When the zampone is done, remove from the water, allow to rest 10 minutes, then slice into 1/2-inch rounds and place atop the beans. Drizzle with real balsamic vinegar, and serve.

Brown Chicken Stock:
  • In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

  • Yield: 1 1/2 quarts

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