was last year I had promised a dear friend, a lover of traditional dishes, to prepare Casoeula . Prevarication, I admit, because it is not just eating healthier and lighter. Suitable certainly more to an old way of life, when farmers fought the cold with proteins and fats from their kitchens that came out smoking, sedentary lifestyle than our little exposed to the elements and fatigue. But when, a few weeks ago, arrived at my house with a magnificent cabbage grown in his garden I could not pull me back.
It 's a dish that belongs to the cuisine of Lombardy, but is also prepared at that' Middle Kingdom ', culturally torn between Piedmont and Lombardy, which is the Novara. This explains my involvement, is one of those dishes that my grandmother prepared first and then my mother that she had learned. I therefore fair enough that I keep the family tradition.
Think yourself so be warned: do not waste the calories here and some of the ingredients may seem a bit ', well, unusual. But the result is an extraordinary dish, eaten accompanied by a rustic bread that soaks the rich and delicious sauce (or Pucci, as they say to us).
Note:
my version is already 'emaciated' than the original with the help of some small adjustments, how to avoid the use of butter and lean in advance the fatty parts of meat. Maybe my grandmother appalled but patience
a great time to prepare this dish is from January to February, not only because they are traditionally the coldest months, but mainly because the cabbage should have had the opportunity to be frozen so that the ensure the greatest tenderness;
being an ancient dish every family has its own version and the ingredients may vary, of course you can add other cuts of the pig waste, such such as the ears - in fact, precisely because waste was done with what was available;
a curiosity: my grandmother argued, thoroughly convinced that the cabbage was used to flatten the pork!
Ingredients - 6 people:
12 pork ribs
Verzini 6 (or salami fresh)
3 pig feet
3 pig tails
a piece of pork rind
2kg of cabbage
3 tablespoons olive oil 2 onions
3 carrots 3 stalks celery
1 glass of white wine
water or vegetable broth
Have the butcher cut the ribs into 2-3 pieces, 2 feet long and then again in mid- .
In a large pot with salted water, boil the rind, feet and code for at least 30 'in order to degrease it. Drain and cut the rind into thin strips.
Meanwhile, prepare a rough chopped with onions, carrots and celery and slowly fry with 2 tablespoons oil in a large nonstick saucepan. When the onions are transparent, transfer the vegetables in a large heavy-bottomed saucepan. I use a big Le Creuset which is totally perfect, traditionally used a crock pot.
Add more oil if needed to the pan and brown the meat, if a bit 'at a time, making sure it is sealed on all sides. Add salt and pepper then deglaze with white wine evaporate.
transfer these to the pan and cover with water or vegetable broth. Cover and cook over very low heat for at least 1-1/2 hours.
now add the cabbage in the meantime you have cleaned the hard outer leaves, washed and chopped 3-4 cm thick slices. Do not worry if you can not try and fit all the cabbage in the casserole (which must still be large). You can add a little 'time, allowing time to be reduced in volume. Add to this point, even the fresh sausages. Remember to first bucarne skin several times with the tines of a fork to prevent exploding. Continue cooking for another hour or until the meat starts to fall off the bone and is very tender.
Serve To serve you individually in bowls on the bottom of which you have placed thick slices of rustic bread, lightly toasted or take the pot still steaming on the table directly. It is important to remember that the casoeula should be eaten piping hot.
With this recipe I participate in the contest unique dishes of butter and honey
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