Casoeula

Preparation:

Preparation: In a large saucepan, fry the chopped onion in oil and butter. When it has browned, add the rinds and the foot cut into small pieces, let them brown, season with salt and pepper, cover with broth, cook until the liquid has reduced by half. Now add the ribs and cook for about ten minutes. Add three or four carrots cut into sticks, the celery into small pieces and continue cooking, over low heat and covered, for half an hour. Finally, add the cabbage leaves (first blanched to soften them) and cook for another 40 minutes. Add broth if necessary. Twenty minutes before the casoeûla is ready, add the salami or sausage you pricked the surface. In the end, the mixture must have a slightly viscous consistency given by the rinds and the foot. Accompanying wines: Bonarda "Vivace" Oltrepò Pavese DOC, Gutturnio Colli Piacentini DOC, Cesanese Del Piglio "Dry and Sparkling" DOC.