Almost forgotten today because it is considered too rich, Cassoeula is one of the most comforting winter dishes. And with a modern twist like you will find in here, there is no need to feel guilty about eating it even now.
Taking its origins around the area of Milan several centuries ago, the original recipe was meant to be a celebration of the pig, so the stew would include a pig’s head, nose, ears, tail and leg, along with cabbage and other vegetables.
I decided to lighten it up a bit, believe or not, this version is much lighter than the original versions I found. I replaced salt pork with pancetta, which is much more flavourful, and for a lower carb version, I suggest serving it with a celeriac, turnip or cauliflower purée instead of the traditional soft polenta.
If snow is coming your way, gather up the ingredients for this stew, then stay home and cuddle up in front of the fireplace with a warm bowl of comforting Cassoeula and you will inevitably have a smile on your face and warmth in your heart.
Ingredients: 4 tablespoons olive oil, divided Method:
1 tablespoon butter
1 rack baby back ribs
4 mild Italian sausages
50 g pancetta, chopped
2 onions, finely chopped
1 rib celery, finely chopped
2 carrots, peeled and finely chopped
1 small head Savoy cabbage, cut in 2-3 cm squares
1 glass dry white wine
1 to 2 cups vegetable or chicken broth
salt and pepper to taste
4 tablespoons olive oil, divided