Ingredients with Measurements:
- 2 lbs pork ribs
- 1 lb pork sausage
- 1 lb pork belly, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup white wine
- 2 cups chicken broth
- 2 sprigs fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add pork ribs and sausage and cook until browned on all sides, about 5-7 minutes.
2. Add diced pork belly and cook until browned, about 5 minutes.
3. Add chopped onion and minced garlic and cook until softened, about 3-5 minutes.
4. Add diced tomatoes, white wine, chicken broth, rosemary sprigs, salt, black pepper, and red pepper flakes. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
6. Remove the rosemary sprigs and discard. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 40g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 1000mg
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or lamb ribs.
- Pork sausage can be substituted with chicken or turkey sausage.
- Pork belly can be substituted with bacon or pancetta.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use different herbs such as thyme or oregano instead of rosemary.
- Add cannellini beans for a heartier dish.
Tips and tricks:
- Browning the meat before simmering adds flavor and texture to the dish.
- Simmer the dish on low heat for a longer period of time to allow the flavors to meld together.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of rosemary on top.
Garnishes:
Sprinkle with grated Parmesan cheese or chopped parsley.
Pairings:
Serve with a glass of white wine or a cold beer.
Suggested side dishes:
Crusty bread, roasted potatoes, or a simple green salad.
Troubleshooting advice:
If the dish is too salty, add a splash of vinegar or lemon juice to balance out the flavors.
Food safety advice:
Make sure the meat is cooked 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.
Flavor profiles:
Savory, hearty, and slightly spicy.
Serving suggestions:
Serve as a main course for a cozy winter dinner.
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Region: Italian