Cassoeula, the Milanese recipe

Discover how to prepare this rich dish from the Lombard tradition, perfect for warming up cold winter days.

500 g of Salamella Knife Tip

2 kg of cabbage

500 g of pork feet

500 g of pork snout

500 g of pork ribs

300 g of pork skin

150 ml of white wine

125 g of tomato sauce

1 onion

1 carrot

1 stalk of celery

Sage and rosemary to taste

A knob of butter

Meat broth to taste

Salt

Description

The Cassoeula is one of the most renowned Lombard recipes. Rich, warm and invigorating, it is somewhat like the saffron risotto, which is inspired by the traditional risotto yellow Milanese with sausage.

The famous Casseoula is mainly prepared with two symbolic ingredients of northern Italy: the pork and the cabbage. The recipe involves several steps, which may seem laborious and unnecessary, but which are those that guarantee the perfect success of the dish, from the point of view of taste and consistency. Blanched the fattier cuts that are used (skin, pork feet, sausages and snout) in fact allows to lighten the dish a bit. The consistency, on the other hand, must be "tachenta", as they say in dialect: it must therefore be just sticky, so neither too brothy, nor too dry.

Curious to try the recipe? Here it is explained in detail!

Knife Tip Sausage

Procedure

Cut the skin into pieces and cook it in boiling water for about 3 minutes. Cook, separately and always in boiling water, also feet and snout for about 10 minutes.

Prick the AIA Salamella Knife Tip with the tines of a fork and brown it in a pan on all sides. All these steps will serve to eliminate the excess fat.

Clean celery, carrots and onion and make a sauté with the vegetables and a knob of butter. Add the ribs, the snout cut into pieces, the feet, the aromatic herbs to the sauté and let it brown for about 5 minutes before deglazing with the white wine.

When the alcohol has evaporated (just smell the pot, if you no longer perceive the smell it means it is ready) also add the tomato sauce and some ladle of broth, 2 or 3 should be enough. Cover the pot and cook for about an hour and a half on low heat.

In the meantime, take the cabbage, wash it and cut it into pieces, eliminating the central ribs, which you will add when the first 90 minutes of cooking have passed together with sausages and skin. Salt and let it cook for another 45 minutes about stirring from time to time before serving.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

The choice of cabbage, for the excellent success of the dish, is fundamental. If it has already taken a frost, it will certainly be better! The vegetable, in fact, does not fear the cold, on the contrary: it is better if it has already suffered a bit. So prefer seasonal cabbages, when winter has really arrived.

The cassoeula should be served hot and, despite being a single dish, it is even better if accompanied with the polenta. Here you will find all the tips to get a textbook polenta.