From Milan traditions, Saint Isidore recalls this winter recipe made of poor ingredients, as Savoy cabbage. The Cassoeula, or bottaggio, took its name from the Milan dialect term cazzuola or cazzola, which is a bricklayer tool.
It is said that, originally, this dish was cooked in occasion of celebrations for Saint Anthony the Abbot, on January 17 at the end of the pork butchery period; farming families had edible meat pieces at their disposal.
At the contrary, according to the legend, during the Sixteenth century, a Spanish soldier taught the recipe to the cook of a notable family who he was in love with. The formula spread all over the city.
Whatever its origin was, the Cassoeula, with its strong flavor, is the winter course in Milan.
Ingredients for 4:
0.55 lb pork rind cleaned, scraped off and washed
0.88 lb luganega (sausage)
1.7 lb pork chops
4 Soy cabbage sausages
1.1 lb carrots
1.1 lb celery
2 pork feet cleaned, scraped off and washed
1 pork ear cleaned, scraped off and washed
4 lb Soy cabbage
1 glass of white dry wine
A spoon of tomato sauce
1 medium-sized onion
1 small spoon of olive oil
1 butter nut
In a pot full of boiling water, broil half-cut pork feet, rind and ear for one hour at least.
In the main time, melt butter in a big pan; add olive oil and thinly sliced onion; let it dry up. Then add pork chops, gross pieces of luganega and sausages. Cook it low heat until meat browns. Simmer with white wine; once reduced, remove meat from the pan. In the same pan, add minced celery and carrots, a spoon of water and tomato sauce, with salt and pepper of your choosing. Let it broil low heat and covered.
On side, clean the Soy cabbage, slice it and cook low heat in a pot with a little of water until reduced.
Then, put the Soy cabbage inside the pan where tomato sauce is broiling and cover everything with the meat you previously cooked. Let it broil for about an hour, covered and low heat; add some water if needed, so the tomato sauce will not dry too much. Help it hot.