Cassoeula

To make cassoeula, first ask your trusted butcher to help you choose, cut and clean the pork parts you will be using. Prepare all the ingredients, starting with the Savoy cabbage: remove the green leaves from the outer part of the head 1 and the white leaves from the inner core 2, then halve them 3.

Blanch the green leaves in lightly salted boiling water for about ten minutes 4, then drain 5 and set aside. Do the same with the white Savoy cabbage leaves, keeping them separate from the green ones. Also blanch the pieces of meat in lightly salted boiling water: immerse the rind 6 and drain it after 10 minutes.

Proceed in the same way with the ear 7, tail 8, trotter and snout 9. Also blanch the ribs and verzini sausages, again for 10 minutes. Drain and set aside.

Now move on to the tomatoes: blanch them briefly in boiling water 10, then peel them 11 and dice them 12. Set everything aside.

Finally, trim and cut the carrots 13, onion and celery into strips. Heat the oil in a cast-iron casserole dish, then add the onion 14 and carrots 15.

Add the celery 16 too and gently sweat the vegetables, using a little water 17. Flavour with the bay leaves 18 and a pinch of chopped garlic.

When the vegetables have softened, add the previously blanched pork trotter, tail, snout and ear 19. Deglaze with the white wine 20 and allow the alcohol to evaporate, then add the green Savoy cabbage leaves 21.

Pour in the diced tomato flesh (only the more liquid part with the seeds) 22, stir 23 and cover with the lid 24. Cook for one and a half hours over a medium-high heat.

Meanwhile, prepare the seasoned salt needed to cook the pork loin and ribs: finely chop the rosemary, marjoram, parsley and garlic, add the salt 25 and mix well 26. Season the pork loin, cut into chunks, with the seasoned salt, massaging each piece well 27.

Transfer the pork loin to a baking tray greased with oil 28, drizzle with more oil 29 and flavour with a garlic clove and a bay leaf 30.

Do the same with the previously blanched ribs: massage the meat with the seasoned salt 31, then transfer them to an oil-greased baking tray and drizzle with more oil 32, bay leaf and garlic 33. Bake both trays in a preheated conventional oven for 15 minutes.

After one and a half hours, the ingredients in the casserole dish will have started to combine, so you can add the remaining ones: add the rind 34 and a layer of white Savoy cabbage leaves 35, then pour in some of the diced tomatoes 36.

Add the pork loin 37 and oven-cooked ribs 38, without their cooking juices, then pour in the remaining tomatoes 39.

Finally, add the verzini sausages 40 and cover with the final layer of white Savoy cabbage leaves 41. Season with a pinch of seasoned salt and pour in a little water 42.

Flavour with sprigs of marjoram 43, then cook for at least another hour with the lid on, without stirring but checking occasionally that it does not dry out too much 44. At the end of cooking, garnish with parsley and marjoram leaves. Your cassoeula is ready to be served with a generous plate of polenta 45!