Main CourseDinner

Cassoeula

Name: Cassoeula
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 annosta
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 kpl yellow onion chopped; 1 kpl carrot chopped; 1 kpl celery stalk chopped; 2 rkl tomato paste; 120 ml white wine; 1 kpl savoy cabbage cored and roughly chopped; 500 ml vegetable broth; 2 rkl olive oil; 1 tl salt; 0,5 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 3 t 30 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 627 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: selleri ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 kplyellow onion, chopped
1 kplcarrot, chopped
1 kplcelery stalk, chopped
2 rkltomato paste
120 mlwhite wine
1 kplsavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 rklolive oil
1 tlsalt
0,5 tlblack pepper, freshly ground

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Blanch the pork rind in boiling water for 10 minutes, then drain and set aside.
Noin 10 min
Kokin vinkki: 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.
Noin 1 min
3
Add the pork ribs and pork sausage to the pot and brown them on all sides.
Noin 8 min
Kokin vinkki: Browning adds depth of flavor to the stew.
4
Remove the browned pork from the pot and set aside.
Noin 1 min
5
Add the chopped onion, carrot, and celery to the pot and sauté until softened, about 5-7 minutes.
Noin 7 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: Cooking the tomato paste deepens its flavor.
7
Pour in the white wine and deglaze the pot, scraping up any remaining browned bits.
Noin 3 min
Kokin vinkki: 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.
Noin 1 min
9
Add the chopped savoy cabbage and vegetable broth.
Noin 2 min
Kokin vinkki: The cabbage will wilt down significantly as it cooks.
10
Season with salt and black pepper.
Noin 1 min
Kokin vinkki: 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.
Noin 2 t 30 min
Kokin vinkki: 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.
Noin 30 min
Kokin vinkki: If the stew becomes too thick, add a little more broth or water.
13
Taste and adjust seasoning if necessary before serving.
Noin 1 min

Annosta kohti

Ravintoarvot

22%Pisteet

Kalorit: 627kcal
Proteiini: 36,3g
Hiilihydraatit: 26g
Rasva: 40,9g
Kuitu: 8g
Sokeri: 13g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover cassoeula in an airtight container in the refrigerator.

Uudelleenlämmitys

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