Casserole of Pork (Lombardy)

Meat

Ingredients

Pig's ear- 1

Pig's trotter- 1

Fat pork or bacon ends- 1/2 pound

Salt

Olive oil- 4 tsps

Butter- 2 tbsps

Onion, thinly sliced- 1

Lean pork, thickly sliced- 2 pounds

Dry white wine- 1/2 cup

Celery, finely chopped- 2 stalks

Carrots, finely chopped- 2

White cabbage- 3 pounds

Luganega pork sausages- 6

Pepper

Luganega sausages are long, thin pork sausages, but if these are not available, other types of sausages can be used instead, e.g. Corechino, provided they are made of pure pork and are fresh.

Wash the pig's ear and trotter thoroughly - if there are any hairs remaining on the pig's ear, singe these off. Cut the ear in half and chop the trotter roughly with a cleaver. Cut the fat pork into large pieces. Put all these ingredients into a large pan of water, add salt and cook slowly for 1 hour. Lift out the pieces of meat and bones, etc., with a perforated spoon. Cut the ear into thin strips.

In another large pan (preferably a heavy casserole) heat the oil and butter, and lightly brown the onion. Add the lean pork slices and brown them on both sides. Add the wine, celery, carrots, the pig's ear and trotter, the fat pork and 2 cups of the broth. Simmer for 30 minutes. Wash the cabbage, cut it into quarters and cook it for 10-15 minutes in boiling, salted water. Drain well and put it on top of the meat. Continue cooking a further 30 minutes, add the sausages (whole, unless using large sausages in which case cut them into chunks) and cook for another 20 minutes. Skim off surplus fat from time to time and check seasoning.

This is a dish which should not have too much liquid. It is rather rich and extremely good as well as inexpensive. Serve in the casserole in which it has been cooked.

Serves 6.