Buon appetito!
CASSOEULA
“This is a traditional pork-and-cabbage stew from Lombardy.”
Serves 6 EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 2–3 hours
olive oil 3 T
free-range lamb rack 1 (or 6 chops)
shallots 4, halved
baby red onions 6, peeled
garlic 4 cloves, crushed
celery 2 sticks, cut into chunks
sage 6 leaves
star anise 2
juniper berries 4
lemon zest 1 t
salami 10 slices, roughly chopped
Italian parsley a handful, chopped
white wine ½ cup
beef stock 2 cups
water 2 cups
sea salt and freshly ground black pepper, to taste
cabbage ½ head, roughly chopped
Woolworths pork bangers 500 g
For the gremolata, mix:
Woolworths pitted green olives with a hint of chilli 1 x 70 g pack, chopped
anchovies 2, chopped
garlic 1 clove, finely chopped
Italian parsley 3 T finely chopped
lemon zest 1 t
lemon juice 1 T
extra virgin olive oil 1 T
Heat the olive oil in a large pan and fry the lamb over a medium heat until In the same pan, fry the shallots, onions, garlic and celery until browned. Add the sage, star anise, juniper berries, lemon zest, salami and parsley and fry for a further 5 minutes. Deglaze the pan with the wine, then cook for 5 minutes. Add the stock and water, season, then place in an ovenproof baking dish and cover with foil. Bake for 1½ hours. Remove the foil and add the cabbage and pork bangers, then bake uncovered for a further 45 minutes–1 hour, or until the lamb is soft and the bangers fully cooked. Season and serve with the gremolata.
