{"id":230864,"date":"2023-01-11T00:00:00","date_gmt":"2023-01-10T23:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/a-reinterpretation-of-cassoeula\/"},"modified":"2026-02-13T14:30:33","modified_gmt":"2026-02-13T13:30:33","slug":"a-reinterpretation-of-cassoeula","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/a-reinterpretation-of-cassoeula\/","title":{"rendered":"A reinterpretation of cassoeula"},"content":{"rendered":"

The cuisine of the Boroughs according to Campus Etoile Academy<\/strong><\/a><\/p>\n

\n
\n

Ingredients<\/h3>\n

1 pig’s feet
\n1 pork rind
\n100 g salamis
\n100 g pork ribs
\n80 g butter
\n30 g celery
\n30 g carrots
\n30 g onions
\n50 ml white wine
\nsalt and pepper: to taste.
\n1 kg savoy cabbage<\/p>\n<\/div>\n

\n

Process<\/strong><\/h3>\n

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.
\nBrown 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.
\nClean and wash the savoy cabbage leaves, put them in a pot without draining them of the water from the last washing.
\nCover and wilt them over low heat.
\nIn 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.
\nCombine 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.<\/p>\n

Allow the cassoeula to rest for 20 minutes before serving.
\nPaired wine: Arunda Cuve\u00e8 Marianna<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A reinterpretation of cassoeula, a typical local dish, reviewed by Campus Etoile Academy<\/p>\n","protected":false},"author":1,"featured_media":318077,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[],"village-conntection":[],"class_list":["post-230864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=230864"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230864\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/318077"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=230864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=230864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=230864"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=230864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}