Cassoeula
 A pot ofcassoeula | |
| Alternative names | Cazzoeula(inLombard),cassola,cazzuola,cazzola,bottaggio(inItalian) |
|---|---|
| Course | Secondo(Italian course) |
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | Savoy cabbage,pork ribs,skin,trotters,head,etc. |
Cassoeula(Lombard:[kaˈsøːla];also spelledcazzoeula), sometimesItalianizedascassola,[1]cazzuolaorcazzola(western Lombard word for 'trowel', etymologically unrelated), orbottaggio(probably derived from the French wordpotage), is a typical winter dish popular in westernLombardy.The dish has a strong, decisive flavour, and was a favourite of conductorArturo Toscanini.[2]One writer describes it as a "noble, ancient Milanese dish",[3]and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".[3]
Origins
[edit]One account of the origins of the dish associates it with the January 17 celebration ofSt Anthony the Abbot,which coincided with the end of the pig-slaughtering season.[4][5]The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour.
Another legend traces the origins of the dish to the 16th century, whenSpain ruled Milan;it tells how an army officer taught the recipe to his lover, who cooked for a noble Milanese family, and the dish was well-received and became popular.[2]
The Spanish period origin is put under discussion by the existence in the 12th century of a dish calledmangiacaxölain the Lombardcomune(municipality) ofBusto Arsizio,which leads to think the recipe is way older.
Ingredients
[edit]The meat used in the dish includes mainlyporkmeat (usually least valuable parts likeribs,rind,head,trotters,[3]ears,[6]nose and tail),[7]Verzino sausage,[7]and sometimes other meats like chicken and goose. These are cooked in acasserole(hence its name) with ingredients such as onion, carrot, celery and black pepper for about two and a half hours, after which the cabbage is added and cooking continues for a further half-hour.[3]
Usually,cassoeulais served withpolentaand/or a strongred wine.It is tradition for this dish to be eaten starting after the first frost of the season, to let the cabbage be softer and tastier.
Variations
[edit]Many variations of this dish exist across the territory, but all of them share the use of cabbage. For example, in theprovince of Comothe head is used, but not the trotters, in theprovince of Paviaonly the ribs are used, and in theprovince of Novaragoose is added.[5]
See also
[edit]
References
[edit]- ^"Cassòla in Vocabolario - Treccani".
- ^ab"Cassoeula - Official website Milan Tourism".turismo.milano.it.Retrieved20 September2015.
- ^abcdP. Piazzesi (2007).Cucina Italiana. Ediz. Inglese.Casa Editrice Bonechi. p. 94.ISBN978-88-476-2111-4.Retrieved23 January2013.
- ^"Casseoula – Italy".lifeinitaly.com. Archived fromthe originalon 10 February 2013.Retrieved24 January2013.
- ^ab"Cassoeula, What to Eat in Milan, Milan Gastronomy, Specialty In Milani, What To Eat In Milan, Milan Cuisine, Milan Speciality".hotelinmilan-italy.com. Archived fromthe originalon 24 May 2014.Retrieved24 January2013.
- ^Fabio Parasecoli(2004).Food Culture In Italy.Greenwood Publishing Group. p.180.ISBN978-0-313-32726-1.Retrieved23 January2013.
- ^ab"Cassoeula di maiale: ricetta base e varianti".Idee Green.Retrieved24 January2013.
