The cassoeula or cassoeûla or bottaggio is a typical dish of the popular tradition of northern Italy, precisely of the Lombardy region. Legend has it that a Spanish soldier, smitten with a young woman, cook of a noble family, taught her the recipe, which she successfully proposed to her employers.
The name of this dish probably derives from the spoon used to stir it (cassoeu) or from the casserole used to prepare the food.
Whatever its origin, this dish is a celebration of winter and the countryside. The main ingredient is the cabbage, and tradition has it that it is cooked after the first frost, when it becomes more tender.
Although the Complete Cassoeula involves the use of less noble cuts like trotters and rind, this recipe allows you to achieve a rich and enveloping flavor using cuts that are easier to find: ribs, spare ribs, and sausage.
It’s the perfect version for those looking for the intense taste of the Lombard dish with a slightly simplified preparation.
Here’s how I prepare it for a tasty and unforgettable result.
- Difficulty: Medium
- Cost: Inexpensive
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 19.4 oz Pork belly (with rind)
- 17.6 oz Pork ribs (with spare ribs)
- 17.6 oz Pork sausage
- 1 Cabbage (medium)
- 1/2 Celery
- 1 Carrot
- 1 Onion
- as needed Extra virgin olive oil
- as needed White wine
- as needed Water
- as needed Salt
- as needed Pepper
Preparation
In a large pot, bring plenty of white wine to a boil. Immerse the ribs, belly, and pricked sausage. Cook the meat in the wine for about 10 minutes. This helps to remove excess fat.
With a fork, remove the meat from the pot and discard the fatty wine from the blanching.Wash the used pot (or take a clean one). Pour a drizzle of olive oil, add the chopped onion, and let it wilt. Add the previously blanched meat, chopped celery, and carrot. Sauté for a few minutes. Add water (or vegetable broth) as needed to cover the meat. Adjust with salt and pepper.
Cook, covered, over low heat for about 1 hour. The meat should start falling off the bones.
Clean the cabbage, remove the central core, and cut it into strips.
Dip the cabbage in boiling water and blanch it briefly until it wilts. Drain well.
Put the blanched cabbage in the pot with the meat almost fully cooked. Adjust salt and pepper if necessary, and continue cooking with the cabbage for a few more minutes to blend the flavors.
The cassoeula can be accompanied with mashed potatoes or polenta.
Serve with a good glass of full-bodied red wine.
Tips and Notes
Cassoeula can be accompanied by a creamy mashed potato or with a hot polenta, the classic pairing that perfectly gathers the rich sauce.
Serve the Cassoeula very hot with a good glass of full-bodied red wine.
Cooking Time: To be authentic, Cassoeula often requires more time. If you want extremely tender meat, you can extend the total cooking time to two hours, ensuring that the water doesn’t evaporate too much.
FAQ – Cassoeula
How long should Cassoeula cook in total?
The total cooking time of Cassoeula can vary. Following this recipe, the time is about 1 hour and 30 minutes / 2 hours. However, traditionally, Cassoeula cooks very slowly for 2 and a half or 3 hours, especially if using less noble cuts like trotters or rind, to ensure that the meat perfectly comes off the bone.
What is the purpose of blanching the meat in wine?
Blanching the meat in wine is an effective method to remove excess fat and some impurities, making the final dish less heavy and more digestible. Additionally, the acidity of the wine helps to purify and slightly flavor the meat before slow cooking.
Can I use cabbage that’s not “frosted”?
Yes, of course. The custom of using cabbage after the first frost is tied to tradition, as the cold makes the leaves tenderer and less bitter. If you use regular cabbage, be sure to blanch it well in boiling water before adding it to the meat to soften it.
The Cassoeula is not simply a main dish or a stew; it’s a gastronomic experience that encapsulates history, tradition, and the warmth of the Lombard winter. With its slow cooking and perfect union of pork and cabbage, you have obtained a rich, deep, and unforgettable dish.
Served with polenta or creamy mashed potatoes, it’s the perfect comfort for a family dinner or with friends.
