ItalianMilanese
Cassoeula Sandwich
by Chef in Camicia · 306K subscribers on YouTube
A definitive sandwich made with leftover cassoeula, a classic Milanese stew. A sauce of stewed cabbage, honey, and mustard seeds, toasted ancient grain bread, reheated meats (sausages, pork skin, pork ribs), and topped with fruit mostarda. A quick and delicious way to enjoy cassoeula the next day.
- Prep
- 5 min
- Difficulty
- easy
Ingredients
11 items- Savoy CabbageFrom the pre-made cassoeula
- 2 tspMustard Seeds
- Honey
- Salt
- Pepper
- 2 pcsAncient Grains Bread
- VerziniFrom the pre-made cassoeula
- Pork RindFrom the pre-made cassoeula
- Pork RibsFrom the pre-made cassoeula
- Fruit Mostarda
- Olive Oil
Method
- Prepare the sauce: take the cabbage from the cassoeula, add a couple of teaspoons of mustard seeds and a little honey. Blend everything. Adjust salt and pepper.
- Cut two slices of ancient grain bread (about 1 cm thick). Toast them on a griddle at 250°C until golden.
- From the cassoeula pot, select the sausages (verzini), pork skin, and pork ribs. Place them on the griddle to reheat.
- Spread the sauce on the base of the toasted bread.
- Place the reheated meats on top of the sauce.
- Add a little fruit mostarda (pineapple, apricot, pear).
- Grate some pepper and drizzle with good olive oil.
- Close the sandwich, cut in half, and serve.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
