Bottaggio alla milanese
Instructions
In a large Pan fry in oil and butter chopped onion.
When he took color, add the pork and sliced leg, let them Brown, adjust salt and pepper, cover with broth, Cook until the liquid is reduced by half.
Join now the ribs and let stand for about 10 minutes.
Add three or four carrots cut into sticks, chopped celery and continue cooking over low heat, covered, for 30 minutes.
Finally add the leaves of the cabbage (boiled in order to soften them first) and bake for 40 minutes.
Add broth if necessary.
Twenty minutes before the bottaggio ("casoeûla" in milanese) is ready, place the sausages or sausage you rally the surface.
In the end, the mixture should have a slightly viscous texture data from pork and leg.
Accompanying wines: Bonarda "Lively" Oltrepò Pavese DOC, DOC Colli Piacentini Gutturnio, Cesanese Del Piglio "Bubbly" and dry DOC.
Ingredients and dosing for 8 persons
- 1000 G = = pork ribs
- 160 g of fresh pork rinds
- 1 pig's feet
- 4 sausages from verzata (or sausage)
- 3 carrots
- 1 celery
- 1 onion
- 1 cabbage large enough
- 5 tablespoons of olive oil
- 50 g of butter
- Broth
- Salt
- Pepper