Casoeula 2

06534 CASOEULA 8-10 PEOPLE INGREDIENTS beef/pork: 1 kg of needles (already cut) or 500 g of ribs, sausage of Monza (luganega), 200 g of fresh pork lard, 2 feet and an ear, some? salamin de verz?.

Other ingredients: 2 pounds of cabbage, 1 kg of celery and carrots, 1 onion, extra virgin olive oil, dry white wine, butter, broth, tomato sauce, salt and pepper.

PROCEDURE Split in two lengthways pork legs, fiammeggiateli together with the ear and pork rinds; scrape to scrape off the bristles, then wash everything.

Put them in boiling water and cook for about an hour in order to grease well.

Thinly slice the onion and fry it with a spoonful of butter and olive oil, then add the needles or spare ribs, sausage, cut into chunks of approximately 15 cm.

and finally the sausages.

Brown very well, pour over a glass of wine and let it evaporate, then remove all these ingredients into the bowl and put the carrots and celery finely cut.

Add a spoonful of tomato sauce diluted in a little broth, add salt, pepper and stir.

Lower the heat, and cook slowly with stirring occasionally.

Peel vegetables and wash the leaves, put them in a saucepan with the water only remained their adherent after washing and leave them to dry so they lose the water content; be careful because with ease attach to the bottom of the pot.

Remove by hand by hand and place them in the container where you are cooking other vegetables; shuffled and then arranged on top of the cabbage the needles, the sausage, sausages, legs, ears and pork both cut into strips.

Remove the pan for the gravy covers a little cooking these ingredients; with and continue cooking for about an hour.

With a large spoon to occasionally remove the grease that is afloat.

Serve the casoeula accompanying it with a steaming polenta.