The cuisine of the Boroughs according to Campus Etoile Academy

Ingredients

1 pig’s feet
1 pork rind
100 g salamis
100 g pork ribs
80 g butter
30 g celery
30 g carrots
30 g onions
50 ml white wine
salt and pepper: to taste.
1 kg savoy cabbage

Process

Boil the pork rinds for 45 minutes in plenty of salted water and the pigs’ feet for an hour, after scraping and flaming them; drain and cut them into small pieces.
Brown the ribs for about 10 minutes with a little butter so they barely brown, then remove them from the heat and keep them aside; do the same in another pot with the sausages.
Clean and wash the savoy cabbage leaves, put them in a pot without draining them of the water from the last washing.
Cover and wilt them over low heat.
In a saucepan, melt the butter and brown a chopped onion, then add the celery and carrots, also chopped; as soon as they have browned, add the sausages, deglaze with the wine, let it evaporate, wet with a little water and cook for about 10 minutes over moderate heat.
Combine all the meat and after a few minutes add the savoy cabbage, mix well and add a little water if necessary. Cook over low heat for about 1 hour or until the meat pulls away from the bones; if it becomes too dry, wet with a little water. Halfway through cooking, adjust the salt and pepper.

Allow the cassoeula to rest for 20 minutes before serving.
Paired wine: Arunda Cuveè Marianna