The Cassoeula,sometimes Cazzuola or Cazzola (Italian).
To make cazzola, preboil the various parts of the animal in salted water for an hour, then drain, pat dry with kitchen towel, and gently sear in a pan in some olive oil, along with the salami, if using.
The pig pieces should be left intact and whole, so the snout, ears, etc, are easily discernible.
In other words, this is not a dish for the squeamish.
Once you have cooked the meat, put it in a large casserole, add carrots, celery and onions, two tablespoons of tomato purée and white wine to cover, then cook, covered, for an hour.
Once the hour has passed, steam the savoy cabbage leaves, and add them to the pot.
Carry on cooking over very low heat for two and a half hours.
Cazzola is best (and traditionally) served with polenta.
Note: If the stew in the oven for 2 hours, the result is much better than on the stove.
The pig pieces should be left intact and whole, so the snout, ears, etc, are easily discernible.
In other words, this is not a dish for the squeamish.
Once you have cooked the meat, put it in a large casserole, add carrots, celery and onions, two tablespoons of tomato purée and white wine to cover, then cook, covered, for an hour.
Once the hour has passed, steam the savoy cabbage leaves, and add them to the pot.
Carry on cooking over very low heat for two and a half hours.
Cazzola is best (and traditionally) served with polenta.
Note: If the stew in the oven for 2 hours, the result is much better than on the stove.
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