CASSOEULA
Ingredients:
- 800 gr of pork ribs
- 550 gr of pork
- 220 gr of pork rind
- 350 gr of pork
- 500 gr of sausage
- 60 gr of celery
- 120 gr of onions
- 200 gr of meat broth
- 330 gr of verzini
- 1 kg of cabbage
- 60 grams of carrots
- 130 gr of tomato puree
- pinch of salt
- 50 gr of extra virgin olive oil
- 50 gr of butter
- pinch of black pepper
Method:
Start by preparing the meat broth, then take the pork feet, the rind, the ear and flame them to burn the hairs and surface bristles. Rinse everything under a jet of cold water and boil the pieces for about 1 hour to remove excess fat. While the meat is cooking, prepare the chopped celery, carrot and onion and start browning it together with the butter; in the meantime take the sausage and after having shelled it add it to the sautéed together with the ribs and salamini. When the dog is well browned, add the white wine and let it evaporate; then remove the meat from the pan and set it aside. In the meantime, take the washed and modified cabbage by removing the hard part of the core, and after reviving the sautéed, add the coarsely chopped cabbage leaves to the pan with the tomato puree: let them dry gently so that they lose their wateriness. Cover with the lid and let it simmer for 10 minutes, stirring occasionally. At this point add the ribs, sausages and salamini that you had set aside, drain the other cuts of the pork that you had put to degrease, reduce them into strips and add them to the other ingredients. Cover and cook in this way for about 1 hour over low heat to blend the flavors: the meat should be soft and detach from the bones. If it gets too dry, you can add a ladle of broth. Once the cooking is complete, let the causaeûla rest for a few minutes before serving it hot, accompanied as you like with steaming polenta!
POLENTA E BRUSCITT
Ingredients:
- Salt to taste
- 100 g of butter
- pinch of pepper
- 45 gr of Lardo di Colonnata
- 5 g Fennel seeds
- 1 clove of garlic
- 200 ml of red wine like Barbera
- 1 kg of real pulp beef
- 1 kg of beef priest's hat
- 375 gr of corn flour
- 1.5 l of water
- pinch of salt
- 1 tablespoon of extra virgin olive oil
Method:
To prepare the polenta and bruscitt, take the beef and remove the fat from it, cutting them into large chunks until they are reduced to thin strips. Prepare a small bag of gauze (or a spice rack) and put the melted spices directly into the pan, in which to insert the fennel seeds and a peeled clove of garlic. Close the bag with a piece of string. Melt the butter and lard in a fairly large pan. Add the meat, salt and pepper and add the bag with the herbs. Cover with the lid and cook for at least 2 hours, stirring every 20-30 minutes with a wooden spoon. In the meantime, prepare the polenta by boiling the salted water, adding a scant spoonful of extra virgin olive oil and adding the flour to the boil, stirring constantly with a whisk. After two o'clock, the meat will be quite soft: remove the bag of herbs, raise the heat and deglaze with the red wine. Leave on the heat for another 5 minutes and your bruscitti will be ready to serve with polenta.
UOVA CON ASPARAGI
Ingredients:
- 1 bunch of asparagus
- 1 tablespoon of butter
- 4 eggs
- pinch of smoked salt
- pinch of black pepper
Method:
Take the asparagus, cut the woody final part and place them well separated in the steamer basket and cook for about 4 minutes. In the meantime, take a non-stick pan, grease it with a knob of butter and when the butter becomes bubbly, break the eggs directly into the pan trying not to break the yolk. In the meantime, take a non-stick pan, grease it with a knob of butter and when the butter becomes bubbly, break the eggs directly into the pan trying not to break the yolk. The asparagus with eggs are ready.
