{"id":6545,"date":"2021-01-18T22:55:36","date_gmt":"2021-01-18T21:55:36","guid":{"rendered":"http:\/\/lagodicomo.com\/it\/?p=6545"},"modified":"2021-01-25T10:32:06","modified_gmt":"2021-01-25T09:32:06","slug":"pork-meat-sausages","status":"publish","type":"post","link":"https:\/\/lagodicomo.com\/it\/pork-meat-sausages\/","title":{"rendered":"Ricette – Cassoeula – Carne"},"content":{"rendered":"

Cassoeula<\/strong>
\nE’ un piatto di origini antiche, molto diffuso in tutta la Lombardia. Il periodo migliore per prepararlo \u00e8 d’inverno durante le gelate, cos\u00ec che le verze richiedano un tempo di cottura pi\u00f9 breve.<\/p>\n

Stagionalit\u00e0: inverno
\nDifficolt\u00e0: \u00e5\u00e5
\nTempo di esecuzione: pi\u00f9 di 3 ore<\/p>\n

Ingredienti per 4 persone:
\n1 kg. costine di maiale
\n6 salamini chiamati anche verzini
\n200 gr. cotiche
\nnr. 2 cipolle
\n4 kg. verza
\n1 bicchiere di vino bianco
\nburro
\nsale e pepe
\n1\/2 l. di brodo vegetale<\/p>\n

<\"\"<\/a>strong>Esecuzione:<\/strong>
\nSoffriggete nella casseruola il burro con le cipolle tagliate, rosolate le costine di maiale per circa 20 minuti e nel frattempo scottate i salamini in acqua bollente senza sale. Versate il vino bianco e lasciate evaporare, salate ed aggiungete ca. un terzo delle verze che avrete precedentemente sfogliato. Cuocete per ca. un ora aggiungendo il brodo, poi aggiungete le cotenne tagliate a pezzi ed i salamini e cuocete per un’altra mezz’ora. Quando manca ca. 15′ alla cottura aggiungete il resto della verza. Attenzione la cassoeula deve essere ben cotta e non brodosa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cassoeula E’ un piatto di origini antiche, molto diffuso in tutta la Lombardia. Il periodo…<\/p>\n","protected":false},"author":1,"featured_media":9901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","footnotes":""},"categories":[120,119,121,45],"tags":[],"class_list":{"0":"post-6545","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cucina","8":"category-gastronomia","9":"category-recipes","10":"category-ricette"},"yoast_head":"\nRicette - Cassoeula - Carne - Lago di Como<\/title>\n<meta name=\"description\" content=\"Pork Meat & Sausages In our area, we often cook pork meat, as much time ago, for most of the people it was the cheaper and, sometimes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lagodicomo.com\/it\/pork-meat-sausages\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricette - 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