Cassoeula - Italian recipes by GialloZafferano
Cassoeula is a Lombard recipe to be enjoyed in the winter period: a substantial one-dish meal with savoy cabbage and pork! Find out how to prepare it!
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Cassoeula
Ingredients
- Verza (savoy cabbage) 2.2 lbs
- Pork ribs 1.7 lbs
- Arista 7.1 oz
- Verzini 7
- Pork rind 5.3 oz
- Pork trotter 1
- Pork ear 1
- Pork tail 1
- Pork snout ½
- Carrots 2
- Onions 1
- Celery 1 rib
- Cluster tomatoes ripe 5
- Garlic (to chop) to taste
- Dry white wine 0.4 cup
- Bay leaves 2 leaves
- Parsley (to chop) to taste
- Extra virgin olive oil 3 ½ tbsp
- Fine salt to taste
- Black pepper to taste
- Fine salt 3 tbsp
- Rosemary 1 sprig
- Parsley to taste
- Marjoram to taste
- Garlic to taste
- Garlic 2 cloves
- Extra virgin olive oil to taste
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