July 25, 2018


Butter - 2 tbsp
Onion - 1 (chopped)
Bacon - 100 gms (chopped)
carrots - 225 gms
Celery stalks - 1-2 (chopped)
Lean pork - 750 gms
Cotechino (or other Italian
Salame)                      -  225 gms
Piece of pork or bacon rind
Bay leaf - 1
Salt and pepper to taste
Flour - 1 tbsp
White wine - 225 ml
Firm white cabbage - 1


  • Heat the butter in a large heavy pan,put in the onion, bacon, carrots and celery and cook until the onion is soft and brown.
  • Add the pork and cotechino,cut into pieces and the bacon rind.
  • Add the bay leaf and a little salt and pepper and sprinkle with the flour.
  • Stir in the wine and a little water if there is not enough liquid to barely cover the contents of the pan.
  • Cover,and simmer gently for one hour.
  • Wash the cabbage, cut it into four pieces and cook in salted, boiling water for 10 minutes.
  • Drain,when the meat has cooked for one hour,put in the cabbage and cook a further 30 minutes.
  • Before serving,remove the bay leaf and piece of bacon rind and correct the seasoning.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0