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Cassoeula
- Serves
4
- Difficulty
Medium
Published 2010
This is a dish from the Brianza region of northern Italy. It’s a real rib-sticker and quite delicious. If you get the opportunity, obtain a pig’s trotter and cut it into 4 pieces. Without it, the finished dish will not be quite so perfect.
Ingredients
4 200 g 7 oz 12
Method
In a large pot, soften the onions and the butter over a medium heat. Add the pork rind and the trotter and brown lightly. Pour over enough water to cover, and simmer, partly covered, for 1 hour, turning occasionally to prevent sticking.
When the water has nearly all evaporated, add the ribs, cook for about 15 minutes, then add the carrots, celery and cabbage and cook for a further 30 mi
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