Main CourseDinner

Cassoeula

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

Izvirni recept avtorja Forkin

Skupni čas: 3 h 30 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 627 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje zelena in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 kosyellow onion, chopped
1 koscarrot, chopped
1 koscelery stalk, chopped
2 žlicatomato paste
120 mlwhite wine
1 kossavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 žlicaolive oil
1 žličkasalt
0,5 žličkablack pepper, freshly ground

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

22%Ocena

Kalorije: 627kcal
Beljakovine: 36,3g
Ogljikovi hidrati: 26g
Maščobe: 40,9g
Vlaknine: 8g
Sladkorji: 13g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store leftover cassoeula in an airtight container in the refrigerator.

Pogrevanje

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