Main CourseDinner

Cassoeula

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

Оригинальный рецепт от Forkin

Общее время: 3 ч 30 мин
Порции: 4
Сложность: Средне
На порцию: 627 kcal

Без глютена

Информация об аллергенах: может содержать сельдерей и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 шт.yellow onion, chopped
1 шт.carrot, chopped
1 шт.celery stalk, chopped
2 ст. л.tomato paste
120 mlwhite wine
1 шт.savoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 ст. л.olive oil
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

22%Оценка

Калории: 627kcal
Белок: 36,3g
Углеводы: 26g
Жиры: 40,9g
Клетчатка: 8g
Сахара: 13g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover cassoeula in an airtight container in the refrigerator.

Разогрев

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