INGREDIENTS:

  • Extra virgin olive oil
  • Sofrito:
    • Chopped onion
    • Red pepper
    • Crushed tomato
  • Sausage
  • Red and white lean meat
  • Fatty neck bacon
  • Snails
  • Rabbit
  • Spinach
  • Mince:
    • Rabbit liver
    • Garlic
    • Almonds
    • Hazelnuts or walnuts
    • Salt, black pepper, chilli, laurel, white wine and brandy.

Variations:

Outside El Pla d'Urgell the ingredients may vary and include egg and potato. 

RECIPE:

It should be stressed that the "cassola" (casserole) is a dish that each person tends to make in their own style; it is not possible to say that there is a single "authentic" version.  Here, we explain just one way of making it. 

You should have all the ingredients ready and not leave any of them out.   

Put olive oil in a large casserole dish and start to heat it. When the oil is hot, add the sausage.   When the sausage is cooked, remove it and leave it to cool. Wait until the sausage is cool before cutting it up; it can then be cut into pieces without breaking up. 

Cook the fatty bacon in the same oil and when it starts to brown, add the lean meat, having previously seasoning it. When everything is a golden brown colour, add the rabbit - again after seasoning it - and then leave the ingredients to cook for a while. You can then add the previously cooked and cut up sausage. 

Next, add the onion, having finely chopped it into small pieces, the (thinly sliced) garlic, red pepper and chilli.  When the onion is cooked and the meat is a golden colour, add the crushed tomato and leave to fry. 

Later, add the white wine and the brandy and then leave everything to simmer for a good while before then adding the laurel.

Put in the snails and leave them to cook in the sauce.

When the dish is half-cooked, add a mixture of garlic, almonds, hazelnuts and cooked rabbit liver previously prepared in a mortar. After 15 minutes, add the spinach. When they have been well impregnated with all of the aromas from the "cassola", you can take the dish off the heat.    

If everything boils dry and the "cassola" is not yet completely ready, you can add a little broth (previously made from the head of the rabbit and a few vegetables). 

The "cassola" is best eaten a few hours after it has been made, or even on the following day.  However, if you make it the day before and do not leave it in the refrigerator, be sure to leave a lid over the "cassola" to allow space for the dish to breathe; if it is completely covered, there is a risk of the "cassola" fermenting.  If it does ferment, you should throw it away.

As previously stated, everyone makes the "cassola" in their own way and each village uses an ingredient that makes theirs different from the others, thereby giving the “cassola” of each municipality its own identity.

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