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Cassoeula: A Traditional Lombard Dish

Introduction

Cassoeula is a traditional Lombard dish that dates back to the 16th century. It is a hearty winter stew made with pork, cabbage, and savoy cabbage. The dish is typically served with polenta or rice.

History of Cassoeula

The origins of cassoeula are not entirely clear, but it is thought to have originated in the Lombardy region of Italy. The dish is believed to have been created by poor peasants who used whatever ingredients they had on hand. Over time, cassoeula became a popular dish throughout Lombardy and is now considered a regional specialty.

Ingredients and Preparation

The main ingredients in cassoeula are pork, cabbage, and savoy cabbage. Other ingredients that are often added include carrots, celery, onions, and tomatoes. The pork is typically cut into small pieces and browned in a large pot. The vegetables are then added and cooked until they are soft. The dish is then simmered for several hours until the pork is tender and the vegetables are fully cooked.

Serving Cassoeula

Cassoeula is typically served hot with polenta or rice. It can also be served with a side of bread. The dish can be garnished with grated Parmesan cheese or chopped parsley.

Conclusion

Cassoeula is a delicious and hearty dish that is perfect for a cold winter day. It is a traditional Lombard dish that has been enjoyed for centuries. If you are looking for a taste of authentic Italian cuisine, be sure to try cassoeula.