Ingredients – Serves 8-10
- 10 verzini (fresh sausages, using casings cured with parmesan and moistened with wine)
- One pig’s tail chopped into small pieces
- 500 g pig’s nose
- 2 pig’s ears
- 800 g pork rinds
- 2 trotters cut into quarters (once lengthways, then halved)
- Half a rack of ribs (the meatiest part)
- 3 firm cabbages, with the best green leaves (approx. 3 kg)
- 3 carrots
- 3 stalks of celery
- 3 onions
- 3 cloves of garlic
- A big bunch of parsley
- A glass of tomato sauce
- Salt and pepper
- ½ l white wine
- 60 g lard or butter
Prepare the cabbage: pull off the leaves, wash and shred the biggest darkest leaves (only these) along the rib. Do not drain completely after the final rinse and place in a pot to wilt. Take care not to boil. Drain, squeeze and put aside.
Chop the carrot, onion, celery, garlic and parsley. Take a deep nonstick pot (a good sized saucepan), heat the lard or butter and sautée the chopped vegetables.
Boil a pot of water (unsalted) and plunge the pieces of meat, except the verzini, to render them; blanch each meat separately for 2 minutes, drain and rinse under hot running water.
Add to the sautée in this order: trotters, ears, tail and nose. Sautée for 5 minutes, add pepper and two glasses of wine.
Cover with the lid and simmer for at least 30 minutes. Then add the pork rinds and tomato and continue cooking for another 30 minutes.
When the liquid has been absorbed, add the verzini (prick them before cooking) and cook for 2 minutes. Add the cabbage, adjust the salt and finish cooking for another 10 minutes.
At the end, the cassöeula is very thick, so be careful to keep stirring so it does not stick to the pot.
Cassöeula must rest for a couple of hours before serving. If you wait longer, or even serve it the day after, it is even better.