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, the only kind of meat available. With pork meat, we produce salami, cotechini, mortadelle, sausages…
This is a dish of ancient origins, in most parts Lombardy. The best time to eat this dish is during the cold winter months when the cabbage requires a shorter cooking time.
Preparation Time: More than 3 hours
Ingredients per 4 people:
1 kg. pork chops
6 small salamis
200 gr. Pork sausage
4 kg. savoy cabbage
1 glass of white wine
Salt and pepper
1/2 liter of vegetable broth
Saute in a saucepan the chopped onions with the butter. Then brown the chops ( about 20 mins) In the meantime scold the salami scottate in boiling water (without salt).
Add the white wine to the chops leave to evaporate. Season with salt and pepper and about a third of the cabbage leaves.
Cook for about an hour then add the broth, the sausage which has been cut into pieces, the salami and cook for another half an hour.
15′ before the dish is cook add the rest of the cabbage.
Note: The cassoela must be well cooked.
Cudegott or vaniglia
Seasons: Autumn – winter
Preparation time: Approx.2 hours 1/2
Ingredients for 4 persons:
1 vaniglia of about 500 gr.
With a needle puncture the skin as many times as needed so that the fat will seep out during the cooking process.
Place the Cudegoot in cold water and bring to boil. Leave on a low simmer for about two hours.
It is important to cook the cudegott gently so as to not break the skin.
When cooked leave the cudegott to rest in it’s broth for 15 minutes. Serve sliced (about 1 centimeter thick)
potatoes or lentils.
Preparation Time: Approx.1 hour
Ingredients for 4 people:
400 gr. of minced pork (minced beef is also good).
3 tablespoons of grated cheese.
3 tablespoons of breadcrumbs
1 teaspoon of parsley
1 small onion
1 leaf of sage
Some broth made from a broth cube
Cook the mince.
Combine all the other ingredients and cook until the desired consistency for a filling.
Use the nicest leaves of the cabbage, discarding the outside layers, as these are too tough. Choose 2 leaves for each roll and rinse them.
Place the leaves in boiling water for a few minutes until half partially cooked.
Lay the leaves out on a flat surface and place the filling on top. Roll up like a parcel and secure with cooking string.
Place the rolls in a fry pan with butter a small onion chopped finely, a leaf of sage, salt and pepper and cook over a high flame.
To finish cooking pour some tomato puree over the rolls and leave to cook over a low flame for about half an hour. Use the broth as needed to keep a good consistency of sauce.
Preparation Time: 30 minutes.
Ingredients for 4 people:
400 gr. of luganiga
10 small onions
1 can of tomatoes.
Finely slice the onions and brown in a piece of butter. When they are clear in color add the tomatoes and cook until the sauce thickens.
Then add the entire luganiga and cook for about 10 minutes.
Cut the Luganiga into pieces and serve in its sauce with the polenta.