Main CourseDinner

Cassoeula

Name: Cassoeula
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 porties
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 st yellow onion chopped; 1 st carrot chopped; 1 st celery stalk chopped; 2 el tomato paste; 120 ml white wine; 1 st savoy cabbage cored and roughly chopped; 500 ml vegetable broth; 2 el 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.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 627 kcal

Glutenvrij

Allergeneninformatie: kan selderij en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 styellow onion, chopped
1 stcarrot, chopped
1 stcelery stalk, chopped
2 eltomato paste
120 mlwhite wine
1 stsavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 elolive oil
1 tlsalt
0,5 tlblack pepper, freshly ground

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

22%Score

Calorieën: 627kcal
Eiwit: 36,3g
Koolhydraten: 26g
Vet: 40,9g
Vezels: 8g
Suiker: 13g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover cassoeula in an airtight container in the refrigerator.

Opwarmen

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