Cassoeula
1.5 kg Savoy cabbage 600 g pork ribs 500 g pork sausages 400 g pork rind 1 pig’s trotter (optional) 1 pig’s tail (optional) 1 large onion 1 carrot 1 celery stalk 40 g butter or lard 1 glass dry white wine Meat stock as needed Salt and black pepper Yellow polenta to serve
Blanch the rind and trotter for 10 minutes, drain and set aside. Sweat the onion, carrot and celery in butter until soft, remove and set aside. Brown all the pork pieces in batches in the same pot, deglaze with white wine and let it evaporate. Return the soffritto, cover with warm stock and simmer on the lowest heat for 90 minutes. Add the cabbage in wide strips, stir it through and cook for another 90 minutes. The sauce should be sticky, never watery. Serve with polenta.
Full story, complete recipe and wine pairing on Substack. Link in bio.
#forgottenitalianclassics #lombardy #italianwinter #cucinapovera
39 Comments
That looks absolutely lovely
So it’s basically cassoulet but the Italian version
Ok. This went onto my "try it" list
Bravissimo ❤
“A dish built from what nobody wanted that became something nobody forgets”
Massimo, I want a collection of your quotes on food. They are poetry. No one else even comes close.
We have a variation of this every new year ❤ its become a kind of meat jello
Love it!!!
Thank you for sharing!! I recently made polenta with bolognese sauce for my friends and they LOVED IT!! Thank you!!
My nonna also makes this when it is cold Nella valtellina
finally ❤❤❤
This reminds me of a similar version we eat in the Dominican Republic called “Cosido” or also called “Mondongo”
Try Polish, bigos it’s something similar but very different at the same time.
quando vado a Milano lo manio sempre…. una buona ricarica prima delle gare di corsa su strada
Waooooo
Forrrrgotttan italllian clllasssics
❤
Massimo, holy week is coming! Can you show us some forgotten dishes made with fish that are common in this time of the year?
Why you sound like you constantly have to take a shit?
Spettacolo. So che non è facile trovare gli ingredienti ma, da piemontese, mi faresti davvero felice se preparassi la finanziera.
Homie that's def french
Fun Fact : the so called " tagli dei poveri" today, somehow,cost more than my kidneys.
Here in the marche , for example, the liver price DOUBLED in price .
Similar to the French Cassoulet?
Makes me feel as a kid I should have at least tried mums pigs head sadly I just retched and ran
Bravo ragazzo 👍🏻
Anche da italiano mi fai scoprire un sacco di cose (non la cassöla perché sono esattamente in mezzo alla Lombardia da generazioni) , ma ad esempio il fricco di Gubbio è diventato uno dei piatti preferiti dei miei piccolini (ed anche mio 💪🏻)
Bellissima idea e sempre ben fatta
Bravo davvero 👌🏻
Beautiful, as always
Cassœula is truly a hidden gem. Once you try Italian “poor” cuisine you understand the mainstream can’t compare
Aichimama!!!! Mama miaaaaa, Massimo! You always make-a me droool-a at the wrong time! Before a meeting. In bed. Your recipes always look-a sooooo good. I have to try this-a recipe! Tanto Grazie!
I feel so bad for people who don't get to eat Italian.
I mean, you guys have a few good dishes, but most of the "cuisine" is dirty barbaric crap.
Reminds me a lot of a plate mostly common in Chile but also in Argentina called “Cazuela”. A soup related to the poor people, with similar recipee, that has trascended into our culture. Greetings from Chile!
These recipes are why I trigger everytime I hear "discarded cuts" or "less noble cuts" as if it was something negative. There are no discarded cuts, just people with no cooking skills. (Sausages are the simplest example of what one could do.)
Quanto è buona la cassoeula, Massi, non c'è un cazzo da fare.
Sito veronese?
Ciao! Su questo stile, ti consiglio di provare a fare le "verze matte", piatto tipico del cremonese e bassa bresciana purtroppo sempre più dimenticato
Massssiiimoooo isss besttt
Very similar to a dish my mother, grands, and great grands made. But with different cabbage or swap for collard greens. Collagen-rich treasures made with love from rich people's "trash."
Really look like something the Germanic Lombard brought over.
peccato che i brianzoli siano proprio sgradevoli come persone, non tutti ma la grande maggioranza si
Sicuramente è una delle basi della nostra penisola, purtroppo non la mangerei mai per via dello zampone di maiale perché non mi piace 😅
I fucking love you man
God dammit I love the Italian Language! MAGNA MUSICA🤍