THE CASSOEULA - LOMBARDO TYPICAL DISH

ORIGIN: LOMBARDY
Difficulty: Medium
PREPARATION: 40 minutes
Cooking time: 2 hours and 50 minutes

Ingredients for 8 people
• 2 pieces of pork
• 2 pig ears
• 250 grams of pork rind
• 1 kg of pork ribs
• 8 sausages Verzini
• 400 g of sausage
• 2 kg cabbage
• 1 onion
• 2 ribs celery
• 2 carrots
• butter
• dry white wine
• salt
• pepper
PREPARATION
Simmer for 45 minutes in salted water and ears of the pork rinds, and the legs for 1 hour, after having scraped and flame, drain and cut into small pieces. Brown the chops for about 10 minutes with a little butter so that change color slightly, then remove from heat and keep aside; do the same in another pot with the sausage and salami Verzini riddled cut into fairly large pieces. Peel and wash the cabbage leaves, then place them in a pot without water drain the last wash. Cover and sauté over low heat.
In a large saucepan melt 50g butter and sauté a chopped onion, then add the chopped celery and carrots too, when you are brown, add the sausage and the sausage, pour a glass of wine, let evaporate, wet with a little water and cook for about 10 minutes on medium heat.
Then add all meat, and after a few minutes, add the cabbage, stir well and add a little water if necessary. Simmer for about 1 hour or until the meat comes away from bones, and if too wet to dry with little water. Halfway through cooking add salt and pepper.
Let stand for 20 minutes before the cassoeula serving, accompanying it to taste with hot polenta.