Pork stew

Pork stew

Cassoeula alla milanese

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 pig’s trotters, cut into pieces and pre-cooked
800g meaty spare ribs
4 tablespoons olive oil
1 large onion, sliced
400g carrots, peeled and cut into chunks
400g celeriac, peeled and cubed
200g pork skin without fat, cut into squares
salt
pepper
200g small pure pork sausages
1.5kg savoy cabbage, cored and divided into leaves
3 tablespoons concentrated tomato paste
a few celery leaves

Method

  1. Put the pig’s trotters and spare ribs in a pan with water to cover, bring to the boil and boil for 20 minutes to render some of the fat. Drain and put into a large casserole dish. Add the olive oil, onion, carrots and celeriac.
  2. Season the porkskin squares with pepper, roll up and tie with string. Add the pork skin rolls to the casserole with the sausages. Cover with water, season with salt and pepper and cook gently for 2 hours. Meanwhile, blanch the cabbage leaves in boiling salted water for a few minutes and drain.
  3. Skim off the fat from the surface of the stew. Dilute the tomato paste with a little water and stir into the stew with the cabbage and celery leaves. Cook for a further 20 minutes. Serve with country bread or polenta, or with baked potatoes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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