Main CourseDinner

Cassoeula

Name: Cassoeula
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 racions
Cuisine: italian
Ingredients: 400 g pork rib cut into pieces; 200 g pork sausage cut into pieces; 100 g pork rind cleaned and rolled; 1 u yellow onion chopped; 1 u carrot chopped; 1 u celery stalk chopped; 2 cs tomato paste; 120 ml white wine; 1 u savoy cabbage cored and roughly chopped; 500 ml vegetable broth; 2 cs olive oil; 1 ct salt; 0,5 ct black pepper freshly ground

Cassoeula is a hearty and rich Lombard stew, perfect for cold weather. This recipe combines various cuts of pork with savoy cabbage, slow-cooked to tender perfection. It's a comforting dish with deep, savory flavors.

Una recepta original de Forkin

Temps total: 3 h 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 627 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir api i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 uyellow onion, chopped
1 ucarrot, chopped
1 ucelery stalk, chopped
2 cstomato paste
120 mlwhite wine
1 usavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 csolive oil
1 ctsalt
0,5 ctblack pepper, freshly ground

Estris

ladle · dutch oven · large pot · knife · cutting board

Elaboració

Pas a pas

1
Blanch the pork rind in boiling water for 10 minutes, then drain and set aside.
Uns 10 min
Nota de cuina: Blanching helps tenderize the rind and remove impurities.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 1 min
3
Add the pork ribs and pork sausage to the pot and brown them on all sides.
Uns 8 min
Nota de cuina: Browning adds depth of flavor to the stew.
4
Remove the browned pork from the pot and set aside.
Uns 1 min
5
Add the chopped onion, carrot, and celery to the pot and sauté until softened, about 5-7 minutes.
Uns 7 min
Nota de cuina: Scrape up any browned bits from the bottom of the pot as you sauté.
6
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Uns 2 min
Nota de cuina: Cooking the tomato paste deepens its flavor.
7
Pour in the white wine and deglaze the pot, scraping up any remaining browned bits.
Uns 3 min
Nota de cuina: Allow the wine to reduce slightly before adding other liquids.
8
Return the browned pork ribs and sausage to the pot, along with the blanched pork rind.
Uns 1 min
9
Add the chopped savoy cabbage and vegetable broth.
Uns 2 min
Nota de cuina: The cabbage will wilt down significantly as it cooks.
10
Season with salt and black pepper.
Uns 1 min
Nota de cuina: Taste and adjust seasoning later if needed.
11
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the pork is very tender.
Uns 2 h 30 min
Nota de cuina: Stir occasionally to prevent sticking and ensure even cooking.
12
Remove the lid for the last 30 minutes of cooking to allow some of the liquid to reduce and the flavors to concentrate.
Uns 30 min
Nota de cuina: If the stew becomes too thick, add a little more broth or water.
13
Taste and adjust seasoning if necessary before serving.
Uns 1 min

Per ració

Nutrició

22%Puntuació

Calories: 627kcal
Proteïnes: 36,3g
Hidrats de carboni: 26g
Greixos: 40,9g
Fibra: 8g
Sucre: 13g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover cassoeula in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, until warmed through.