Serves 4
2 calves feet split by your butcher
2 bay leaves
1 tbsp whole black peppercorn
1 tsp whole cloves
1 cinnamon stick
6 garlic cloves peeled
4 cups spanish onion cut into large dice
4 cups celery cut into large dice
4 cups carrots cut into large dice
½ cup dried cranberry beans soaked in cold water overnight
½ cup dried white runner beans soaked in cold water overnight
½ cup dried rice beans soaked in cold water overnight
½ cup pancetta cut into large dice
3 sprigs fresh thyme
3 qts unsalted chicken stock
2 cloves sliced garlic
1 tbsp finely chopped thyme
1 cup white wine
¼ cup breadcrumbs
¼ cup grated Pecorino di Fossa
¼ cup chopped parsley
¼ cup finishing olive oil
¼ tsp freshly grated nutmeg
Salt and pepper to taste
Preheat oven to 450 ◦
Add calves feet, peppercorns, cloves, cinnamon stick, 3 cloves garlic, 1 cup onions, 1 cup celery, 1 cup carrots, 3 tbsp kosher salt to a large stock pot and cover ingredients with water. Bring to a boil and lower to a simmer for six hours until the foot is tender and meat is falling off the bone. Keep an eye on the water level throughout the cooking process, as you may need to add more. When meat is tender carefully remove it with a spider kitchen utensil and let cool to touch on a sheet tray lined with parchment paper. Remove meat, tendon, skin and thoroughly chop with a cleaver or large chefs’ knife (discard bones and cartilage).
Preheat three small saucepots and add olive oil to each until just smoking. Equally divide among the three pots pancetta, onion, carrots, celery, thyme and garlic and cook until the vegetables are translucent. Put one quart of chicken stock in each pot and add drained beans to separate pots. Cook all beans over very low heat until each is tender but not falling apart. Rice beans will take 30- 40 minutes, cranberry beans will take 1 hour and white runner beans will take 2-3 hours. Season each pot with salt and pepper, remove from heat and let beans cool in liquid. Once cooled, drain beans and remove pancetta, veg, thyme and garlic.
In a medium sauté pan toast garlic until golden brown, add meat & chopped thyme, deglaze with with white wine, add beans and allow to simmer until hot. When hot, place in an ovenproof casserole dish and top with Pecorino di Fossa & breadcrumbs. Bake uncovered until golden brown on top (about 8 - 10 minutes). Top with parsley, nutmeg and a drizzle of olive oil and enjoy with a slice of your favorite crusted country bread.
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