Casserole with Vegetables and Various meat my way

Updated: Feb 20

##Customizable Casserole with Mixed Vegetables and Meats

Casserole with Vegetables and Various meat my way

Today, I prepared a nutritious and flavorful dish featuring cavolo nero, complemented by delectable ribs and chicken. In addition to the greens, I incorporated celery, carrots, and fennel, which enhance the dish with an exceptional taste. This meal is abundant in essential vitamins and proteins, vital for our daily bodily functions. The ribs are conveniently baked in the oven, allowing you to attend to other tasks. The preparation is straightforward and swift, while the cooking time ensures that all ingredients blend perfectly. This dish is perfect for a Sunday family lunch, offering generous portions. It pairs well with pasta, polenta, rice, mashed potatoes, or quinoa. Links to the recipe can be found in the NOTE section below. Following the recipe will yield fantastic results.

Ingredients: simple, total time: 3 hours. 4-6 servings

2 bunch cavolo nero black cabbage/ washed and separated leaves
Olive oil EVO to taste
1 onion/ cut into ribs
1 stalk celery/ finely chopped
3 medium carrots/ cut into rings
1 fennel/ cut into ribs or 3 potatoes-diced
salt and pepper to taste
800 g ribs in separated pieces
200 g smoked bacon/ diced
1 tsp dry spice Vegeta for ribs
2 tsp red ground paprika for ribs
6 chicken thighs/ boneless cut in pieces bites (If you prefer a piece of chicken, you can leave it)
2 medium tomatoes/ chopped without peel or 150 ml tomato paste
1 full Tbsp tomato concentrate + 100 ml water
2 medium cloves of garlic/ minced
120 ml dry white wine
500 ml vegetable broth
2 Tbsp parsley leaves/ finely chopped
deep casserole or pot

Preparation:

Preparation meat:

First, you will prepare the chicken meat by removing the skin and separating the meat from the bones. Cut the chicken into bite-size pieces. Season the meat with salt and pepper to taste and set aside. If you prefer a piece of chicken, you can leave it, for me it was more convenient this way.
Cut the bacon into cubes, set aside.
Put the ribs separated in a pieces in a bowl and cover with oil to taste, add salt, black pepper to taste and sprinkle with red ground paprika, rub well.
Arrange the ribs on baking paper in an oven tray and bake in an oven heated to 180°C, on the middle level, after 40 minutes. Turn off the heat.
While the ribs are baking, prepare the rest of the vegetables.

Preparing Vegetables

Wash the vegetables well and peel them. Cut all vegetables as described above.
For cavolo nero cut off the thicker stems in a V shape with a sharp knife cut the larger leaves in half and put the smaller leaves aside.
Cut the fennel and onion nto ribs, cut the carrot and celery into cubes. Chop the garlic set aside.
Pour 500 ml water into a small saucepan and add 1/2 soup cube, as soon as it boils, turn off the heat.

Continue processing:

First, fry the diced bacon until golden brown, remove with a slotted spoon on a napkin to absorb excess fat.
Pour the oil into a deep pot or casserole dish and heat on a low, moderate heat. Add the onion and sauté for about 5 minutes until softened.
Then add chopped: carrots, celery pour 100 ml of water, stir well and simmer for about 10 minutes, covered, stir occasionally.
When the liquid little evaporated, add sliced chicken meat, as well as smoked bacon, let it simmer about 10 minutes until the meat a get a lighter color, stir occasionally.
After the time has passed, pour dry white wine over all the meat and let the alcohol evaporate.
Now add: minced garlic, cavolo nero, chopped tomatoes, tomato concentrate, vegetable broth, and baked ribs. Cover pot - cook on a low-moderate heat, cook for about 1 hour with stirring occasionally.
After the specified time add: fennel, more water if necessary:- cook for another 1 hour and 30 minutes, stir occasionally.
During cooking, add spices to taste: salt and ground black pepper. Towards the end of cooking, sprinkle with parsley leaves.
This dish must not be soupy, but rather mild, with a little sauce made from whole vegetables and meat.
Polenta, mashed potatoes or quinoa go well with this dish. I will leave you a link in the note in the lower part of the text.
Serve warm in shallow plates.
Scoop up the ingredients with a slotted spoon, then pour them into a plate, add side dishes as desired, pour the sauce with a spoon it over.

Buon appetito!

NOTE:

Polenta recipe
Mashed potato recipe
Rice recipe
Quinoa: Pour 1 glass (250ml) of quinoa into a pot, pour over the same amount of boiling water and 1/2 tsp of salt, wait 5-7 minutes for it to swell. Serve on plates with the help of a pudding plastic mold or for muffins. By pouring into the molds and tamping them a little, then turn it upside down in the plate and put it away so that you will have a nice shape. You can do this with the ice cream scoop tool.
During cooking, I did not add water, I added very little salt and pepper to taste.
Instead of fennel you can add potatoes cut into cubes.
You can use other meat instead of chicken in this dish if you want, veal, pork or beef, as well as dry meat and sausages.
Keep the rest of the food covered in the refrigerator for up to 3-4 days.
Heat with portions in small saucepan or microwave.