The simple cassœula is the lighter and quicker version of the classic dish from the Lombardy tradition, because I omitted pork rind and pig’s feet which also require longer cooking time. A dish prepared in autumn and winter, usually served as a main dish with polenta or for those who prefer also mashed potatoes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Slow cooking, Stove
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: Autumn, Winter
Ingredients
- 14 oz savoy cabbage
- 7 oz carrots
- 7 oz celery
- 4 pork ribs (or spare ribs)
- 2 sausages (or 4 verzini)
- 1 white onion
- 1 tbsp tomato paste
- to taste water
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Peeler
- Chopper
- Casserole
- Lid
- Strainer
- Wooden spoon
- 2 Pots
Steps
To prepare the simple cassœula…
Take the carrots, peel them, wash them, cut them into coarse pieces and put them in the chopper. Do the same with the onion.
Also clean the celery from leaves, remove the end of the stalk, and using the peeler or knife remove the strings. Then cut it into smaller pieces and add it to the carrots and onion.
Pulse the chopper for a few seconds, chopping the vegetables coarsely.
Peel the savoy cabbage, cut the leaves in half lengthwise or into four parts if too large, and wash them.
In a pot, heat the water and bring it to a boil. When it boils, add the savoy cabbage and cook it on medium heat for about 20 minutes.
Meanwhile, in another pot, heat the water to cook the sausages. Bring it to a boil, then immerse the sausages or verzini and cook them on high heat for about 10/15 minutes.
While the savoy cabbage and sausages are cooking, in a casserole pour the extra virgin olive oil and brown the vegetables for the sauté over high heat.
Then add the pork ribs and brown them as well, turning them on each side. If the vegetables stick and/or dry out, deglaze with hot water heated in a separate pot. This will also be needed for the last minutes of cooking.
After the cooking time for the savoy cabbage and sausages, drain them and add them to the casserole with the sauté and pork ribs.
Add the tomato paste and season with salt and pepper.
Pour the hot water you previously heated into the casserole, stir, and continue cooking for another 15 minutes on medium heat until everything is well combined. The dish should not be completely dry, but slightly liquid.
Serve the cassœula hot as you prefer.
