Casöla
Casöla is a winter stew typical of the Lombard lakes region, a rustic dish from the Larian tradition that embodies the simplicity and warmth of mountain cuisine. Made with pork and cabbage, it represents comfort food at its finest: a rich and nourishing braise, perfect for cold winter evenings, where the aromas of celery and carrots blend beautifully with the tenderness of the meat.
Preparation
- 1
Cut the pork into fairly large pieces. Clean the cabbage by removing the outer leaves and cut it into generous strips.
- 2
In a heavy-bottomed pot, heat the oil and brown the meat on all sides until beautifully colored. Season with salt and pepper.
- 3
Add the finely chopped onion, celery, and carrots cut into even pieces. Cook for 5 minutes, stirring occasionally.
- 4
Deglaze with the white wine, letting it evaporate for about 5 minutes.
- 5
Pour in the hot broth and bring to a boil. Reduce heat and cover partially.
- 6
Add the cabbage in stages, incorporating it as it reduces. Continue cooking over medium-low heat for approximately 1 hour and 15 minutes, stirring from time to time.
- 7
Casöla is ready when the meat is very tender and the cabbage has transformed into a soft mixture. If necessary, add more broth during cooking.
- 8
Taste and adjust seasoning with salt and pepper. Serve hot in deep bowls, accompanied by rustic bread.
Chef's Tips
For an even more flavorful result, prepare Casöla the day before: resting time enhances the flavors. The cabbage should not completely disintegrate—it should maintain a soft consistency. Perfect paired with a light red wine or a local beer.