Cassoeula (also known as Cazzuola, Cazzola and Bottaggio) is a typical winter dish composed of cabbage and pork which is popular in Northern Italy and Lombardy, in particular. With a rich, strong flavour, it is the perfect, comforting dish for cold winter months.
There are several accounts of the origins of the dish, as is often the case with Italian specialities. However, one associates it with the celebration of St Anthony the Abbot on January 17th, which coincided with the end of pig slaughtering season. The parts of the pig used in the dish were those that could be immediately used after it was slaughtered and the better cuts were hung to improve the flavour of the meat. Another story states that the dish traces its roots back to 16th century, Spanish-ruled Milan. In this version of the origin story, the dish was taught to a Milanese girl by her Spanish lover, an army officer. She then served it to the noble Milanese family that she worked for and it was extremely well-received, soon gaining recognition and popularity.
There are several accounts of the origins of the dish, as is often the case with Italian specialities. However, one associates it with the celebration of St Anthony the Abbot on January 17th, which coincided with the end of pig slaughtering season. The parts of the pig used in the dish were those that could be immediately used after it was slaughtered and the better cuts were hung to improve the flavour of the meat. Another story states that the dish traces its roots back to 16th century, Spanish-ruled Milan. In this version of the origin story, the dish was taught to a Milanese girl by her Spanish lover, an army officer. She then served it to the noble Milanese family that she worked for and it was extremely well-received, soon gaining recognition and popularity.
Traditionally, Milan is, indeed, considered birthplace of Cassoeula, despite these varying accounts. Certainly, this is probably the best place to try the dish as it is a particular speciality of the city. Find a holiday rental in Milan, wander the streets, do some Christmas shopping and warm up with this typical Milanese dish!
If you can't wait for your next holiday, why not try the recipe at home first?
Ingredients
Makes 6 servings
1kg of Spare Ribs
Pork rind
3 carrots
2 stalks of celery
2 medium-sized onions
Tomato paste
2 savoy cabbages
Butter
Salt and pepper
Method
1. Brown the carrots, celery, onion in some butter.
2. Alternatively, brown the ribs in a pan and use the fat left behind to brown the vegetables. If not, just cook the ribs separately.
3. Add some tomato paste to the vegetables and add in the ribs.
4. Clean the pork rinds, blanch them in boiling water and cut into pieces before adding to the above, cook over a low heat.
5. Clean and blanch the savoy cabbage in boiling salted water for a few minutes to tenderise the leaves. Remove the tough stalk from the outer leaves The outer leaves must be cut into pieces, while the core leaves can be added whole. Add to the rest of the ingredients. Cook the entirety slowly. Season with salt and pepper.
For the real deal, head to Milan and try it there. Compare your own attempt!
If you can't wait for your next holiday, why not try the recipe at home first?
Ingredients
Makes 6 servings
1kg of Spare Ribs
Pork rind
3 carrots
2 stalks of celery
2 medium-sized onions
Tomato paste
2 savoy cabbages
Butter
Salt and pepper
Method
1. Brown the carrots, celery, onion in some butter.
2. Alternatively, brown the ribs in a pan and use the fat left behind to brown the vegetables. If not, just cook the ribs separately.
3. Add some tomato paste to the vegetables and add in the ribs.
4. Clean the pork rinds, blanch them in boiling water and cut into pieces before adding to the above, cook over a low heat.
5. Clean and blanch the savoy cabbage in boiling salted water for a few minutes to tenderise the leaves. Remove the tough stalk from the outer leaves The outer leaves must be cut into pieces, while the core leaves can be added whole. Add to the rest of the ingredients. Cook the entirety slowly. Season with salt and pepper.
For the real deal, head to Milan and try it there. Compare your own attempt!
Photo credit: Remulazz / CC BY-SA 3.0