Di: Panzeri Claudio
Tagliare le verdure a cubetti e stufare nell’olio.
Aggiungere il concentrato di pomodoro e bagnare con del brodo poco salato. Aggiungere le foglie di verza precedentemente lavate e le cotenne tagliate a pezzetti.
Salare e pepare le costine e rosolarle. Bollire in abbondante acqua, partendo da freddo, piedini e musetti per sgrassarli e spurgare bene. Bollire i cotechini
Aggiungere la carne alle verze. Cuocere a fuoco lento.
Prima del servizio aggiungere le erbe lavate e tritate e correggere di gusto. Servire con polenta.
Nb sono moltissime le variazioni di nome di questo piatto cazzoeula, cassouela, cazzuola, cassöla, cassoeula, casoeula, casoela, cassuola,...
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