Main CourseDinner

Cassoeula

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

Originálny recept od Forkin

Celkový čas: 3 h 30 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 627 kcal

Bez lepku

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Príprava

Suroviny

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 ksyellow onion, chopped
1 kscarrot, chopped
1 kscelery stalk, chopped
2 lyžicatomato paste
120 mlwhite wine
1 kssavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 lyžicaolive oil
1 lyžičkasalt
0,5 lyžičkablack pepper, freshly ground

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

22%Skóre

Kalórie: 627kcal
Bielkoviny: 36,3g
Sacharidy: 26g
Tuky: 40,9g
Vláknina: 8g
Cukry: 13g

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Správne uchovanie

Skladovanie

Store leftover cassoeula in an airtight container in the refrigerator.

Ohrievanie

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