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Mrs Agnese "Cassoeula"! (Hotch-potch -pork stew with savoy cabbage)

The cassoeula

A traditional recipe and also one of my favorite recipes.
Even if it ends up that I prepare it only once a year ... with polenta!

Let's say that, to prepare it with all the required ingredients, then you need an adequate number of diners ...

I dictated it to my sister's mother-in-law, Mrs. Agnes, to be precise.

The variations of this dish are many and typical of the various areas in which it is prepared; to say, therefore, that a certain ingredient must be absolutely excluded or inserted, leaving a little the time it finds ...

the important thing is not to fight over it!

After all, I regulate myself like this: if I find some ingredients that I like, I put them; if I do not find them all, reluctantly, I give up. But if I can insert a substitute, I gladly take it.

Generally, since it is easily found, I always put a foot, well clean and flamed; and in that case I leave the rind. But I could never do without the verbs!

Two small recommendations:

- before starting to prepare all the ingredients as indicated in the recipe, it is advisable to have already prepared the vegetables already in pieces and fried: prepariamone also in large quantities: the advanced ones, passed in the mixer and frozen cubes, will be an excellent basis for a sauté and ready to use!

- For feet, ears and tails, cook them in plenty of salted water for an hour and a half. Then drain and throw the water: these parts will be so much more delicate and digestible.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, for four people (v. Note):

savoy cabbage

g

4'000

butter

g

50

oil

g

20

rack of pork ribs

g

600

rinds in pieces

g

100

pig's tail

pc.

1

Verzini

pc.

4

pig's ear (optional)

pc.

1

stalk of celery

pc.

1

carrot

pc.

1

onion

pc.

1

tomato concentrate

TS.

3

sale

QB

pepper

QB

meat nut (v. Note)

pc.

2

hot water (v. Note)

glass

3

Preparation:

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This is a dish that, warmed up the next day, is even better:
not to make mistakes I always prepare it the day before!
And I warm it well when the time comes to get to the table
(while in the meantime I prepare polenta, taragna, if possible).

First phase - Cook the savoyed cabbage in pieces with a nut.

If necessary, sauté a sauté of sautéed sautéed in the pan.

Continue cooking until it is almost unmade. - Tempo, 1: 30 / 2: 00

Second phase - Simultaneously fry butter and oil,

brown the meat (except the verzini!) to dot.

Add the chopped vegetables, salt and pepper.

Add the water, a nut (or even a good hot stock) and tomato paste.

Towards the end of cooking (or first if you want well cooked) add the verzini. - Tempo, 1: 30 / 2: 00

Third phase - Mix in one pot the cabbage and other ingredients already cooked; Cook just enough to blend the flavors. - Time, 0: 15.

Fourth phase - Sit at the table, accompany with a lot of polenta and ...

... enjoy your meal!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Amount indicated: those indicated are the traditional doses for four people: they must however be sturdy stomach ... - personally I think that adding a little 'of verzini and ribs, you can eat it in eight people.
  • Meat nut and hot water: I personally replace the nut and hot water with a good concentrated meat stock: I always have it ready at home (in my magic frezeer...)
  • Related articles: It is, if we want, a single dish; we could tie it to many other traditions of cabbage and pork dishes, as, for example, the Szegediner Goulash, all however very different.

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