Cassoeula recipe

Cut the pork ribs in half. Place the ribs, rind, feet and ear in a pot and boil for 1 hour.

Place the butter in a large saucepan, and sauté the onion over low heat. Add the pork ribs, feet, ear, and the rind, cut into small strips. Cook over high heat to brown the meat.

Add the celery and carrots. Pour in the white wine and let evaporate. Add a ladle of broth, salt and pepper, and mix well.

Cover, and leave over low heat for at least an hour, checking it does not stick to the bottom (add more broth in this case).

Meanwhile, clean the cabbage and cut into chunks. Cook over low heat, in a covered pot with a little water, until it wilts (5-10 minutes).

Add the pork to the pot, with the sausage, cut into pieces, and the whole verzini. Cover and cook over medium heat for 30-45 minutes, making sure it does not stick to the bottom. Occasionally, remove the fat from the surface.

Serve hot with polenta.