Main CourseDinner

Cassoeula

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

Izvorni recept autora Forkin

Ukupno vrijeme: 3 h 30 min
Porcije: 4
Težina: Srednje
Po porciji: 627 kcal

Bez glutena

Informacije o alergenima: može sadržavati celer i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 komyellow onion, chopped
1 komcarrot, chopped
1 komcelery stalk, chopped
2 žlicatomato paste
120 mlwhite wine
1 komsavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 žlicaolive oil
1 žličicasalt
0,5 žličicablack pepper, freshly ground

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

22%Ocjena

Kalorije: 627kcal
Bjelančevine: 36,3g
Ugljikohidrati: 26g
Masti: 40,9g
Vlakna: 8g
Šećeri: 13g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover cassoeula in an airtight container in the refrigerator.

Podgrijavanje

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