Revisited Cassoeula with Polenta

Name: Revisited Cassoeula with Polenta
Prep time: 50 min
Cook time: 280 min
Total time: 330 min
Yield: 4
Ingredients: Pork ribs 1.1 lbs; Verzini 7 oz; Pork rind 2.6 oz; Pork trotter 1.7 lbs; Pork snout 2.9 lbs; Pork ear 10.5 oz; Pork tail end 0.95 lb; Verza (savoy cabbage) (to clean) 2.2 lbs; Celery ¾ cup; Carrots 2 oz; Onions 1.5 oz; Tomato purée ¼ cup; Water cold 6.8 cups; Extra virgin olive oil 2 ¼ tbsp; Fine salt to taste; Black pepper to taste; Corn flour 1 ½ cup; Water 3 ½ cups; Extra virgin olive oil 1 tbsp; Fine salt to taste; Parsley to taste

it es fr de br

Difficulty: Average
Prep time: 50 min
Cook time: 4 h 40 min
Serving: 4
Cost: Average
Note + the cooling time in the fridge for the terrines (one night)

PRESENTATION

Recipe by
Cesare Battisti

Cassoeula with polenta is one of those classic winter dishes you'll find in Lombardy. And here's the thing, at Ratanà, chef Cesare Battisti gives this cassoeula recipe a super fresh twist that folks can't stop talking about. Instead of the usual messy mix of meat and cabbage, he compacts all the tender pork cuts into a neat terrine. Pretty simple. This makes it easy to slice and serve without losing any of that old-school flavor. People in the region have always loved the combo of rich pork and hearty cabbage, especially since it uses those less prized cuts that were common in traditional Italian stew. Polenta on the side makes it all come together—soaking up the moist, golden juices and bringing out everything you love about Italian comfort food.

There's something really warm and inviting about that soft, buttery polenta next to the succulent pork, especially when the cold weather hits. Really, it's perfect. While most folks think of cassoeula as super rustic, this version keeps all the deep, rich taste while giving it a bit of an update. And you know, regional Italian cooking means using local ingredients, and in Lombardy, that always includes verza cabbage and a good mix of pork—nothing fancy, just honest, hearty flavors. By pressing the meat together in a terrine, you get the same comforting feel of a pork and cabbage stew, but it's way less messy and a little more fun to eat. Love it.

This cassoeula with polenta really captures the heart of Lombard cuisine: food that respects tradition but isn't afraid to change things up. It shows how Italian winter dishes can be both timeless and fresh at the same time, giving you something satisfying and memorable. This dish is not just about what's on the plate; it's about bringing people together for a meal that feels a bit special while still keeping those roots in regional Italian cooking. Whether you're sharing it with family or friends, this dish is bound to leave a lasting impression—making every bite a taste of Lombardy's culinary history. Seriously good stuff.

INGREDIENTS

For the cassoeula: Pork ribs 1.1 lbs (500 g); Verzini 7 oz (200 g); Pork rind 2.6 oz (75 g); Pork 1.7 lbs (750 g) - trotter; Pork 2.9 lbs (1.3 kg) - snout; Pork 10.5 oz (300 g) - ear; Pork 0.95 lb (430 g) - tail end; Verza (savoy cabbage) 2.2 lbs (1 kg) - (to clean); Celery ¾ cup (80 g); Carrots 2 oz (60 g); Onions 1.5 oz (40 g); Tomato purée ¼ cup (60 g); Water 6.8 cups (1.6 l) - cold; Extra virgin olive oil 2 ¼ tbsp (30 g); Fine salt to taste; Black pepper to taste

For the polenta: Corn flour 1 ½ cup (200 g); Water 3 ½ cups (800 g); Extra virgin olive oil 1 tbsp (20 g); Fine salt to taste

For garnish: Parsley to taste

To prepare the cassoeula

To prepare the revisited cassoeula with polenta, first cut the pig's foot 1, tail 2, and ear 3 into smaller pieces.

Do the same with the snout 4, rind 5, and verzini sausages 6. Alternatively, you can ask your trusted butcher to do it for you.

Also cut the ribs 7 into pieces, place them on a baking tray 8, and cook in a static oven at 284°F (140°C) for about 20 minutes 9.

Immerse the other pig parts in boiling water 10 and cook for about 20 minutes, occasionally removing the foam from the surface 11. After this time, drain everything and add it to the ribs in the baking tray 12. Keep warm.

Heat a generous swirl of oil in a large saucepan, then add the finely chopped onion, carrot, and celery 13 and sauté gently 14. When the sauté has softened, add the pieces of rind and foot 15.

Cover with cold water 16, salt 17, and pepper. Close with the lid 18 and cook on low heat for about 40 minutes.

In the meantime, deal with the cabbage: remove the base 19, then cut it in half 20 and chop it into large pieces, including the outer leaves 21.

After 40 minutes of cooking, add the cabbage to the saucepan 22, then add the pieces of snout, ear, and tail 23. Also, pour in the tomato sauce 34 and continue cooking for another 15 minutes, always with the lid on.

At this point, add the ribs 25 and cook with the lid on for about 90 minutes 26. At the end of cooking (make sure the rib meat easily separates from the bone), also add the verzini sausages 27, mix well, and turn off the heat.

Transfer the pieces of meat to a rack to drain excess liquid and let cool 28. In the meantime, reduce the cooking liquid with the cabbages on low heat for about 30 minutes 29, until you get a thick, glossy, flavorful sauce. Shred the meat with your hands to remove the bones and collect it in a bowl 30, along with the other parts of the pig.

Pour everything into a terrine measuring 8x4.3x4.3 inches (20x11x11 cm) 31, press down well with your hand 32, and cover with plastic wrap 33. Place a weight on top and let it rest in the refrigerator overnight.

For the polenta

Pour the water into a pot, add the oil and salt 34, and bring to a boil. When it starts to boil, rain down the cornmeal 35. Mix well with a whisk 36 and cook on low heat for about 45 minutes.

When the polenta has thickened 37, transfer it to a terrine measuring 8x4x2.8 inches (20x10x7 cm) greased with oil 38. Level the surface 39 and cover with plastic wrap. Allow to cool first at room temperature and then in the refrigerator, along with the cassoeula terrine.

To serve

After the cooling time 40, unmold the cassoeula terrine onto a cutting board and cut into slices about 0.8-1.2 inches thick 41. Transfer the slices to a baking tray 42 and reheat in the oven at 392°F (200°C) for 20 minutes.

Also, unmold the polenta and slice it 43, then heat it in a skillet on both sides until golden 44. You are ready to plate: place a slice of crispy polenta as a base 45.

Add the cassoeula 46 and drizzle with the reduced cabbage sauce 47. Garnish with some chervil leaves, and your revisited cassoeula with polenta is ready to be served 48!