Ingredients with Measurements:
- 2 lbs pork ribs
- 1 lb pork sausage
- 1 lb pork belly
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup white wine
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 bay leaf
- 1 cup polenta
- 4 cups water
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 tbsp lemon zest
- 1 clove garlic, minced
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Whisk
- Baking dish
Step-by-step instructions:
1. In a large pot, brown the pork ribs, sausage, and pork belly over medium-high heat until browned on all sides.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the diced tomatoes, white wine, chicken broth, salt, black pepper, red pepper flakes, and bay leaf. Bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally.
4. In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the polenta and cook for 20 minutes, stirring occasionally.
5. Preheat the oven to 350°F.
6. Remove the bay leaf from the cassoeula and transfer the meat to a baking dish. Pour the sauce over the meat and bake for 30 minutes.
7. In a mixing bowl, combine the Parmesan cheese, parsley, lemon zest, and garlic to make the gremolata.
8. Serve the cassoeula over the polenta and sprinkle with the gremolata.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Bake at 350°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 720
Fat: 51g
Carbohydrates: 23g
Protein: 39g
Sodium: 1770mg
Sugar: 4g
Substitutions for ingredients:
- You can use beef or lamb instead of pork.
- You can use vegetable broth instead of chicken broth.
- You can use cornmeal instead of polenta.
Variations:
- You can add chopped carrots and celery to the cassoeula.
- You can use different herbs in the gremolata, such as basil or mint.
- You can add a splash of balsamic vinegar to the cassoeula for extra flavor.
Tips and tricks:
- Make sure to brown the meat well before adding the other ingredients.
- Stir the polenta frequently to prevent it from sticking to the pot.
- Let the cassoeula cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cassoeula in the oven at 350°F for 20-30 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the cassoeula in a large bowl with the polenta on the bottom and the meat and sauce on top. Sprinkle the gremolata over the top for added color and flavor.
Garnishes:
Garnish with a sprig of fresh parsley or a lemon wedge.
Pairings:
Serve with a glass of red wine, such as Chianti or Barbera.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cassoeula is too thick, add more chicken broth or water to thin it out.
- If the polenta is too thin, add more cornmeal and cook for a few more minutes.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cassoeula is a traditional Italian dish from the Lombardy region, typically made with pork and cabbage. It is often served during the winter months and is a hearty, warming dish.
Flavor profiles:
The cassoeula is savory and slightly spicy, with a rich tomato sauce. The polenta is creamy and cheesy, while the gremolata adds a bright, fresh flavor.
Serving suggestions:
Serve the cassoeula with a crusty loaf of bread for dipping in the sauce.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Meaty, Umami