Main CourseDinner

Cassoeula

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

En original oppskrift av Forkin

Total tid: 3 t 30 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 627 kcal

Glutenfri

Allergeninformasjon: kan inneholde selleri og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 stk.yellow onion, chopped
1 stk.carrot, chopped
1 stk.celery stalk, chopped
2 sstomato paste
120 mlwhite wine
1 stk.savoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 ssolive oil
1 tssalt
0,5 tsblack pepper, freshly ground

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

22%Poengsum

Kalorier: 627kcal
Protein: 36,3g
Karbohydrater: 26g
Fett: 40,9g
Fiber: 8g
Sukker: 13g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover cassoeula in an airtight container in the refrigerator.

Oppvarming

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