Cassoeula alla Milanese

Ingredients

• 800 g pork ribs, separated
• 300 g pork rind, cut into strips
• 6 small fresh pork sausages (verzini), about 350 g
• 1.5 kg savoy cabbage
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 30 g butter
• 2 tbsp olive oil
• 200 ml dry white wine
• 2 tbsp tomato passata
• 600 ml light meat broth
• salt and black pepper
• soft polenta, to serve

Before you cook

• Separate the ribs and cut the pork rind into finger-wide strips.
• Chop the onion, carrot and celery very finely.
• Pull off and discard the coarse outer cabbage leaves.
• Cut out the thick cabbage ribs and slice the leaves into wide strips.

Steps

1. Bring a large pan of water to the boil and blanch the pork rind and ribs for 8 minutes.
2. Drain the meat and throw away the greasy water.
3. Melt the butter with the oil in a heavy casserole over medium heat.
4. Add the onion, carrot and celery and cook them gently for 10 minutes, until soft and sweet.
5. Add the ribs and rind and brown them for 8 minutes, turning them as they colour.
6. Pour in the wine and let it reduce by half.
7. Stir in the tomato passata and 300 ml of the broth.
8. Cover the pot and simmer for 30 minutes.
9. Pile the cabbage on top of the meat and season with salt and pepper.
10. Cover again and cook for 20 minutes, until the cabbage has wilted enough to stir.
11. Stir the cabbage through the meat and pour in the rest of the broth.
12. Simmer, partly covered, for 1 hour, stirring every 15 minutes or so.
13. Prick the sausages and tuck them down into the pot.
14. Cook for a final 30 minutes, until the sauce is thick and the cabbage has almost dissolved.
15. Turn off the heat and let the cassoeula rest for 15 minutes, then serve it over soft polenta.