Marina (Padovan) Lia, Como
(Yield: 4 servings)
3½ tablespoons butter
1 onion (diced)
2 ounces pancetta (diced)
1 pound pork ribs
(cut into 2-inch pieces)
1 pork foot
(cubed 1-inch pieces)
1 pound pork cheeks
(cut into 1-inch pieces)
2 carrots (diced)
3 tomatoes (diced)
1 celery stalk (diced)
1 savoy cabbage head (sliced thin)
salt and freshly ground pepper
1 pound pork sausages
(cut into 2-inch pieces)
3 cups vegetable broth
1. Melt butter in large saucepan or Dutch oven over medium heat and cook onions with pancetta until onions are golden.
2.Add pork meats (except sausage). Cook for approx. 5 minutes.
3.Add carrots, tomatoes and celery. Continue cooking for approx. 10 minutes. Add cabbage and season with salt and pepper. Cook until cabbage has wilted.
4.Add sausage and enough broth to cover. Bring to boil and then reduce to simmer.
5.Cook for approx. 2 hours, stirring occasionally and adding water or broth as needed. Serve with polenta (page 308).