• Prepare the pork skin braciole. The skin side should be on the inside part. Add minced garlic, parsley, pieces of cheese, and pepper flakes. Roll and tie with thread. Add to the beans and cook together.
• Rinse the beans in cold water and soak them overnight in plenty of water. The next day, discard the water and add fresh water. Add celery and the pork braciole. Cook until the beans are tender, about 2 hours. Salt to taste.
• Prepare the tomato sauce in a sauté pan large enough to hold the braciole. Add extra virgin olive oil, onion, and tomatoes. Let it cook, then add the pork braciole and finish cooking until the oil comes up. This process takes about 30 to 45 minutes.
• To the beans, add a few scoops of the tomato sauce. Then add the pasta to the cooked beans, stirring to avoid sticking to the bottom. Chop in the garlic and parsley. Pay attention; if it needs more liquid, add a ladle at a time of boiling water. When the pasta is al dente, let it sit for a few minutes before serving. A drizzle of extra virgin olive oil, and you’re ready for the most delicious meal. The pork braciole can be enjoyed as the secondo. Buon appetito!

Instructions for O’pezzell

• Wet the cornmeal to a crumble. Heat oil or lard in a frying pan and add the cornmeal. Fry until golden and crispy. Season with salt and pepper to taste. Enjoy eating it using the onion as a spoon.