Ingredients

• 4 Kg 3 cabbage
• 1 Kg 2 pig's feet
• 1 Kg pig shank
• 1 Kg of pork ribs
• 1 kg pork sausages
• 700 g pork rind
• 350 g Riesling of Oltrepò Pavese
• 250 g of tomato sauce
• 2 onions
• 2 carrots
• 2 stalks of celery
• rosemary
• sage
• butter
• beef broth
• salt

Discover with us how to prepare a casseoeula of pork and Savoy cabbages in a workmanlike manner following the ancient Lombard recipe step by stepCut the rinds into 4 cm squares and scald them for 3 minutes in boiling water. Also scald the legs and the nose, whole, for about 10 ’, and the sausages for 2’. This operation with the heavier cuts of the pig serves to dissolve the excess fat a little.

Peel the cabbage, removing only the hardest ribs and cutting the leaves into coarse pieces. Cut the celery, carrots and onions into cubes and brown them in a large saucepan with a knob of butter. Add the ribs, then the broken nose and the feet; brown them for 5 minutes, perfume with an aromatic bunch of sage and rosemary and add Riesling. Let the wine evaporate, then add the tomato puree and 2 ladles of hot broth; cover with the lid and cook for about 1 hour and 30 minutes. Add the cabbage, sausages and rinds; season with salt and cook for another 45-50 minutes.

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