Main CourseDinner

Cassoeula

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 30 min
Porcje: 4
Trudność: Średni
Na porcję: 627 kcal

Bezglutenowy

Informacja o alergenach: może zawierać seler i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

22%Ocena

Kalorie: 627kcal
Białko: 36,3g
Węglowodany: 26g
Tłuszcz: 40,9g
Błonnik: 8g
Cukry: 13g

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Przechowuj prawidłowo

Przechowywanie

Store leftover cassoeula in an airtight container in the refrigerator.

Odgrzewanie

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