As per tradition, Albergo Ristorante La Palma takes part in the seventh “Cazzoeula week” organized by Ticino a Tavola on the idea of the “Cazzoeula Club Ticino”.
You are invited from Wednesday, 29th of January until Sunday, 9th of February 2020 to taste this typical dish dating back to the beginning of the 20th century!
The “cazzoeula” (but also cassöla, cassoeula, casoeula, cassouela, caseela, and cassuola, all deriving from the word “casserole”) is an ancient winter dish linked to the end of the pigs’ slaughtering period, which coincided with the 17th of January, day of Saint Anthony Abbot. The classic ingredients are pork legs, ribs, pork rind, special salami called “verzini” and of course a lot of savoy cabbage!
This recipe of “cazzoeula” is taken from the book “La pacciada – Mangiarebere in pianura padana” di Gianni Brera e Luigi Veronelli (1997 – Dalai Editore).
500 grams of spare ribs – one pork leg – 500 grams of savoy cabbage – 100 grams of pork rinds – mince consisting of 60 grams of fat and lean ham, an onion, a clove of garlic and a few parsley leaves – 6 cabbages – a knob of butter – salt and black pepper crushed in a mortar.
Split the pork leg in two along its length, wash it and put it in a saucepan with the rinds well scraped, put on the flame and clean; cover them abundantly with water and cook them over moderate heat.
Drain the rinds first, about after an hour of cooking, the foot after another 30-40 minutes; cut the rind into rectangular pieces, the foot into logs; keep 3 deciliters of the carefully degreased cooking liquid aside.
Cut the ribs into pieces; puncture the sausages; browse and wash the cabbage. Put the mince and the nut of butter in a pan; brown them with moderate heat; add the ribs, rinds and trunks of feet.
Season with salt and pepper: wet with the 3 deciliters of the cooking liquid kept aside and let it boil; continue cooking for an hour, stirring frequently; just before removing from the heat add the salami and cabbage; finish cooking everything together and make sure that each element is well cooked and the little sauce rather dense. Serve very hot.