Undoubtedly the best-known dish of the Lombard tradition is cassoeula, tasty and hot. But what is the “original” and definitive recipe? Here’s how to prepare cassouela and some tricks.
All about cassoeula, the recipe to make at home
Pork and cabbage cassoeula, a typical dish of Lombard cuisine, is perfect for the winter season but you must know the true original recipe, of peasant tradition. A dish that is much appreciated and still widespread today, all you need is a lot of patience.
It is a meat and vegetable stew, however among the secrets for the perfect cassoeula we find the quality and cuts of the pig, which must include the nose, ribs, trotters and rinds. Then the cabbage is inevitable. Here is the traditional cassoeula recipe!
Cassoeula recipe
The original cassoeula recipe starts from cutting pieces of pork, which will be boiled together. Separately you need to fry the onion with carrot and celery, chopped rather coarsely. After cleaning and cutting the cabbage, add it to the meat and let it cook calmly.
It’s all sopra the cooking. The pork must fall away from the bone and at the same time the stew must be soft, which is only achieved by cooking over a very low heat, for two to three hours. Then add a ladle of broth to the cassoeula: it will allow the meat not to dry out too much ora “stick” to the pan.
Procedure
Boil the pigtail, rinds, ear and snout sopra plenty of to degrease the meat.
Quanto a a large saucepan, fry the carrots, onions and celery sopra a little oil. Then add all the pieces of meat, the white wine, a little broth and cover, leaving to cook for 30 minutes.
Separately clean the cabbage by removing the harder central rib, cut them into pieces and add them to the meat. Also add the tomato and leave to cook for an hour.
Cover the pot and add the broth, from time to time, to prevent the meat from sticking. You can serve the cassoeula cerchio ora accompanied by polenta.
Cassoeula tips and tricks
The elderly know that sopra the cassoeula the parts of the pig that can never be missing are: ear, then rind, foot, tail, verzini, to which snouts, ribs and tacks can also be added.
Purists, acceso the other hand, see tomato puree as an absurd mistake. Quanto a reality, however, everyone admits to adding a very small quota, at most a teaspoon for a large pot, just to give it that slight extra touch of colour.
