by SippitySup
View
my 31 other recipes »
SippitySup's Notes:
1
whole pig's trotter (foot)
Ask the
hotline about
this ingredient!
1
pig's ear (available in an Asian market if nowhere else)
Ask the
hotline about
this ingredient!
4 ounces
raw pork rind
Ask the
hotline about
this ingredient!
1/4 cup
olive oil
Ask the
hotline about
this ingredient!
1/4 cup
unsalted butter
Ask the
hotline about
this ingredient!
2
onions, roughly chopped
Ask the
hotline about
this ingredient!
1
medium shallot minced
Ask the
hotline about
this ingredient!
2
cloves garlic, minced
Ask the
hotline about
this ingredient!
vegetable stock
Ask the
hotline about
this ingredient!
3 pounds
spare ribs
Ask the
hotline about
this ingredient!
10 ounces
Luganega sausage,cut into 2-inch lengths
Ask the
hotline about
this ingredient!
4
small mild salami, sliced into 1/2-inch thick rounds
Ask the
hotline about
this ingredient!
1/2 cup
dry white wine, plus more for deglazing
Ask the
hotline about
this ingredient!
3
carrota cut into 1-inch x 1/4-inch batons
Ask the
hotline about
this ingredient!
1
stalk celery, thinly sliced crosswise
Ask the
hotline about
this ingredient!
1 tablespoon
tomato paste
Ask the
hotline about
this ingredient!
2 tablespoons
water
Ask the
hotline about
this ingredient!
1
savoy cabbage sliced into 1/2-inch ribbons
Ask the
hotline about
this ingredient!
1 teaspoon
lemon zest
Ask the
hotline about
this ingredient!
12
sage leaves, chopped
Ask the
hotline about
this ingredient!
1
sprig rosemary
Ask the
hotline about
this ingredient!
2 teaspoons
anise seeds
Ask the
hotline about
this ingredient!
1 teaspoon
juniper berries
Ask the
hotline about
this ingredient!
1 teaspoon
whole black pepper corns
Ask the
hotline about
this ingredient!
16
baked polenta slices
Ask the
hotline about
this ingredient!
Working over the burner of a gas range flame the trotter, ear, and rinds to remove any hairs that remain. Let them cool and wipe them clean with a cloth. Split the trotter, lengthwise, using a cleaver if necessary, and cut the ear and rinds into strips. Boil them in lightly salted water for an hour, by which point the fat will be rendered out of them. Drain. Set aside to cool.
Ask the hotline about this step!Heat the oil and the butter in a large saute pan. Add the onion, shallots and garlic and cook over low heat, stirring occasionally, for about 15 minutes. Chop the trotter into small pieces. Add it, the sliced pig's ear and rinds to the onion mixture. Season well with salt and pepper. Add enough vegetable stock to cover the mixture and cook, over medium-low heat, until the liquid has reduced by half.
Ask the hotline about this step!In a separate large Dutch oven brown the ribs and set them aside. Then brown the the Luganega sausage, and the salami lightly. Return the ribs to the pan and then sprinkle the meat with white wine and cook over a moderate flame until the liquid is evaporated. Remove the meat from the pan, then deglaze the pan with a bit more wine. Add the carrots and celery, together with the tomato paste and about 2 tablespoons of water. Season with salt and pepper. Cover the pan and cook for about 10 minutes, stirring occasionally.
Ask the hotline about this step!Add the reserved onion, trotter, ear, and rind mixture along with the sliced cabbage. Then lay the ribs and sausage over the top of it. Sprinkle in the lemon zest, chopped sage leaves, rosemary sprig, fennel seeds, dried juniper berries and whole black pepper corns. Add enough additional stock to bring the liquid to about halfway up the side of the pot. Cover and simmer for 1 hour, skimming and stirring the pot as needed. NOTE: During this period, the trotters and rinds will have begun to break down. Additional stock may be needed to keep a loose, glutinous consistency.
Ask the hotline about this step!To serve: Lay a couple slices of baked polenta on the bottom of a low soup plate. Ladle the cassoeula over the slices making sure to get a few sausages and ribs onto each bowl.
Ask the hotline about this step!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Mmmmm...there's so much pork in this dish that it's just GOTTA be good.