Entree: Italy – Lombardy – Cassoeula (Hearty Lombard winter stew of mixed pork cuts cooked with cabbage)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 lb (900 g) pork spare ribs, cut into pieces
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) pork sausage (salsiccia), sliced
- 8 oz (225 g) pork trotters or pork rind, cleaned and chopped
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 2 celery stalks, sliced (about 4 oz / 115 g)
- 1 small Savoy or green cabbage, coarsely chopped (about 2 lb / 900 g)
- 4 cloves garlic, crushed
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or chicken broth
- 14 oz (400 g) canned plum tomatoes, crushed by hand
- 2 bay leaves
- 1 tsp (5 g) dried oregano or a few sprigs fresh
- Salt and freshly ground black pepper to taste
- Fresh flat-leaf parsley, chopped, for garnish
- For serving: 1 1/2 cups (300 g) coarse cornmeal for polenta, 6 cups (1.4 L) water, 1 tsp (5 g) salt, 2 tbsp (30 g) butter

Instructions

1. In a large heavy pot or Dutch oven heat olive oil and butter over medium-high heat. Brown the pork ribs, pork shoulder pieces, trotters, and sausage in batches, transferring browned meat to a plate. Reduce heat to medium, add the chopped onion, carrots, celery and garlic and sauté until softened, 6–8 minutes. Deglaze with the white wine, scraping up browned bits, then add the crushed tomatoes, broth, bay leaves, oregano, and return all the browned meats to the pot. Season with salt and pepper, bring to a simmer, cover partly, and cook slowly over low heat or in a 325°F (160°C) oven for 2 to 2 1/2 hours until the meats are very tender.
2. About 30 minutes before the stew finishes add the chopped cabbage and continue to simmer gently until it is tender and has melded with the sauce. While the stew finishes, prepare the polenta: bring 6 cups (1.4 L) water and 1 tsp (5 g) salt to a boil, slowly whisk in 1 1/2 cups (300 g) cornmeal, reduce heat to low and cook, stirring frequently, until thick and creamy about 25–30 minutes, then stir in 2 tbsp (30 g) butter. Adjust seasoning of the cassoeula, remove bay leaves, garnish with chopped parsley, and serve spooned over or alongside the polenta.