Main CourseDinner

Cassoeula

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 627 kcal

Glütensiz

Alerjen bilgisi: kereviz ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

400 gpork rib, cut into pieces
200 gpork sausage, cut into pieces
100 gpork rind, cleaned and rolled
1 adetyellow onion, chopped
1 adetcarrot, chopped
1 adetcelery stalk, chopped
2 yemek kaşığıtomato paste
120 mlwhite wine
1 adetsavoy cabbage, cored and roughly chopped
500 mlvegetable broth
2 yemek kaşığıolive oil
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

22%Puan

Kalori: 627kcal
Protein: 36,3g
Karbonhidrat: 26g
Yağ: 40,9g
Lif: 8g
Şeker: 13g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover cassoeula in an airtight container in the refrigerator.

Yeniden ısıtma

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