• Home
  • Recipes
  • Lombard Cassoeula original recipe: how to make a delicious cabbage and pork stew
0 0
Lombard Cassoeula original recipe: how to make a delicious cabbage and pork stew

Share it on your social network:

Or you can just copy and share this url

Nutritional information

260
calories

Lombard Cassoeula original recipe: how to make a delicious cabbage and pork stew

  • 2 hours and 30 minutes
  • Serves 6
  • Medium

Directions

Share

A great classic dish of Lombard cuisine, but we could say the cuisine of the Po Valley, is the cassoeula, also called cassoeûla, cassoeura or casöra. A tasty cabbage and pork stew that knows how to warm the heart and give energy during the coldest periods of the year. Its main characteristic is the presence of cheap cuts of pork, such as feet, ears, and rinds, which are accompanied by ribs and classic verzini (pork sausages wrapped in cabbage). You can skip Verzini, but if you are in Varese recipe you’ll get lots of them, anyway they can be replaced with good sausages.

The history of cassoeula is still uncertain, it resembles the famous Alsatian choucroute – which, however, is prepared with fermented and not fresh cabbage – but there is no need to look for hints and ancestors around, a recovered stew composed of pork and cabbage is common to many North cuisines (German, French) that see pork as a mainstay.

Savoy cabbage with garlic, onions potatoes, ingredients for Cassoeula, vegetable The name cassoeula seems to derive from a trowel and confirms the popular origin of the dish. In fact, the instrument was used by the masons to mix the rich and substantial stew, which was arranged in the yards during the cold winter days for a load of energy that went well over 2000 calories per day.

Ingredients for making Italian cassoeula

6 people servings

  • 1.5 kg of cabbage
  • 800 grams of pork ribs
  • 250 grams of cleaned, scraped and washed pigskin
  • 2 verzini per person or 350 grams of sausages
  • 2 pig’s feet cleaned, scraped and washed
  • 1 clean, scraped and washed pig’s ear
  • 200 grams of carrots
  • 200 grams of celery
  • 100 grams of onion
  • 50 grams of butter
  • 1 glass dry white wine
  • beef broth
  • salt and pepper

How to prepare the original cassoeula

Boil the pork feet, cut in half, the rinds and the ears in a pan with boiling water for about an hour.

Put the butter in a large saucepan over low heat and sauté the sliced ​​onion, then add the pork ribs, the ear, and the chopped rinds.

Cook the meat well over high heat. Add chopped celery and carrots, pour 1 glass of white wine and let it evaporate. Add one and two ladles of broth, add salt and pepper and stir.

Put the lid on and leave it on the heat very low for at least an hour and a half, checking that it does not stick to the bottom (if necessary add more broth).

Meanwhile, wash the cabbage, chop it roughly and cook over low heat in a covered pot with very little water until it wilts (5-10 minutes).

Then put the cabbage in the meat casserole together with the lugànega cut into pieces and some verzini. Put the lid on and cook over moderate heat for another 45 minutes, checking that it does not stick to the bottom.

Take grease off the surface from time to time.

Cassoeula lombarda ricetta originale, stufato di verze e maiale, ricetta storica

Serve hot with polenta.

What wine goes well with the Italian cassoeula

We can find loads of fat and flavors in the dish, so let’s uncork a strong and tannic red wine like Aglianico, Nerello Mascalese or Barolo.

Recipe by courtesy of the Cattivelli restaurant
Via Chiesa di Isola Serafini, 2 – 29010 Monticelli d’Ongina (PC)

admin

Torta Sabbiosa recipe: how to make the perfect Torta Sabbiosa Italian Sandy Cake
previous
Torta Sabbiosa recipe: how to make the perfect Italian Sandy Cake
Italian 69 cocktail recipe, Italian aperitif made with sparkling wine limoncello shrub and grappa
next
Italian 69 cocktail recipe: the new Italian aperitif made with sparkling wine, grappa, limoncello and citrus shrub
Torta Sabbiosa recipe: how to make the perfect Torta Sabbiosa Italian Sandy Cake
previous
Torta Sabbiosa recipe: how to make the perfect Italian Sandy Cake
Italian 69 cocktail recipe, Italian aperitif made with sparkling wine limoncello shrub and grappa
next
Italian 69 cocktail recipe: the new Italian aperitif made with sparkling wine, grappa, limoncello and citrus shrub