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Cassoeula

(4 servings / 3 hours)

Utensils
casserole
ladle
strainer

Ingredients
1 medium size cabbage
400 g pork ribs
1 pork leg
a few fresh rinds, a small piece of nose, of ear and tail of pork
4 sausages
3 carrots
1 onion
a few celery stalks
30 g of butter
300 ml of white wine
salt and pepper

Preparation

• Clean the pork leg and pork rind, bring to boil for about 1 hour and keep the broth.
• Wash the cabbage and open the leaves, chop the onions, carrots and celery.
• Put the butter and a spoonful of oil in a saucepan and brown the onion.
• Add the ribs, salt and pepper and cook for about 30 minutes.
• Sprinkle with wine, and when it has evaporated add the carrots, the celery, the pork leg divided into two parts vertically, the pork rinds and the other parts of the pig.
• Cover and cook on a moderate heat for about 1 hour.
• Mix it every 10 minutes, adding a few ladles of pork rinds broth.
• After 1 hour, add the cabbage leaves, the sausages, cut into pieces and season with salt.
• Cover again and cook for other 30 minutes.
• Use a strainer to remove the fat on the surface.
• Serve it hot.

Presentation
Serve it with hot polenta.

Kids partecipation
There is always something innocent to do, as removing the large outer leaves of cabbage to discover its pure and compact heart.

Comments
Cassoeula is a winter dish typical of Lombardy popular tradition and cooking: it is a set of meat, pork rind, sausage, legs, head, pork ribs, stewed with a large amounts of cabbage. The name comes from the pot in which cassoeula is cooked and the recipe was born from the poverty of medieval Lombard country in an attempt to flavour the cabbage with cheap ingredients, like parts of the pig not suitable for fine meats.

Nutritional and cultural curiosities
According to a legend, this dish was cooked for the celebration of Saint Anthony Abbot, on January 18. This date marked the end of the slaughter of pigs and farming families could have numerous cuts in this period.

Useful tips
It is not mandatory to use all the parts of the pig suggested by tradition; cassoeula is also excellent in a reduced form, perhaps more suitable for the habits of the present.

Data di pubblicazione 31/03/2014 11:45
Ultimo aggiornamento 31/03/2014 11:49