Name of common Italian slow cooked one dish recipes?

Takes all day to cook in one big pot and typically duck, sausage, potatoes, broth, onion and bay leaf are used. cant remember what else. Sometimes they eat dinner and just leave the pot on the stove or put outside in the cold weather and add more to it to cook for the next days dinner

Name of common Italian slow cooked one dish recipes?
minestrone
Reply:A classic cassoulet is made of white beans, and preserved and fresh meats. It's a perfect way to showcase dried legumes.





2 pounds small white beans such as Great Northern, soaked overnight in plenty of cold water


1/2 pound salt pork or thick-cut bacon, blanched


2 halved onions and 1 chopped onion


1 smashed garlic clove and 1 minced glove


Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay leaves


2 quarts chicken stock


1 pound pork sausages


4 tablespoons rendered duck fat or olive oil


1 cup dry white wine


1-1/2 pounds red tomatoes, peeled, seeded, and chopped, or one 28-ounce can of tomatoes


Coarse salt


Freshly ground black pepper


1 whole confit of duck, cut in 8 pieces, or 8 whole legs, halved on the bone


1-1/2 cups toasted bread crumbs








Instructions


To prepare the beans, drain and put them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and simmer over low heat, uncovered, for about an hour. Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Set the beans aside in a bowl.





To cook the sausages, prick each one in two places with a fork and put them in the bottom or a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and cut at an angle into 1-inch pieces.





Add 2 tablespoons of the duck fat to the pan with the chopped onion and cook, stirring from time to time until the onion is soft, about 5 minutes. Add the minced garlic and continue to cook and stir for another minute. Add the white wine and cook for another minute. Stir in the tomatoes and continue cooking for another 5 minutes, stirring from time to time. Season well with salt and pepper and remove from the heat.





To assemble the cassoulet, layer one-third of the beans on the bottom of the casserole and add half the bacon or salt pork, sausages, and duck confit (on the bone). Cover this layer with half the tomato mixture. Repeat with another third of the beans and the remaining bacon, sausages, and duck confit. Cover this with the rest of the tomatoes and then the beans. Add salt and pepper to taste to the bean-cooking liquid. Pour in enough of the bean liquid to come up just to the top of the beans. Cover the entire cassoulet with bread crumbs, dot with the remaining 2 tablespoons duck fat, and bake in a 350-degree oven for an hour and 15 minutes, or until the bread crumbs have formed a crust. You can break through the crust with the back of a spoon three or four times during the cooking to allow the juices to help form a crust.





Yield: 12 servings





Note: If duck is not readily available, substitute other poultry such as chicken or turkey.





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As with all such peasant dishes, there are as many recipes as there are cooks. This recipe is very much in the traditional mode. I did make duck confit (a three-day affair) specifically for the cassoulet, but I also wanted some to make duck rillettes for Christmas dinner, so I would have made the confit anyway. With the exception of the ribs, I already had all the ingredients on hand. The bottom of the clay casserole that's traditionally used is often lined with pork rind, but I elected to add some chunks of pancetta to the bean cooking liquid because I had it.





Makes 8 servings





1 pound dried cannellini beans (great Northern beans or navy beans may be used)





1 celery stalk, broken in half





1 carrot, unpeeled, broken in half





2 large yellow onions, 1 peeled and cut in half, the other peeled and diced





4 ounces pancetta





10 to 12 sprigs of thyme, tied in a bundle





2 bay leaves





2 quarts duck stock (or chicken stock)





2 tablespoons salt





2 country-style pork ribs (about 12 ounces)





5 tablespoons duck fat (or olive oil)





2 links (1/2 pound) lamb garlic sausage or any other fresh link sausage





4 tablespoons minced garlic, separated





1 14-ounce can diced tomatoes





2 duck legs confit (about 12 ounces with bone in), you can use fresh duck or chicken if confit isn't available





Freshly ground black pepper to taste





1 cup bread crumbs





Pick over beans and add to a large pot along with carrot, celery, the onion cut in half, pancetta, thyme and bay leaves. Add stock and bring just to a boil over high heat, then reduce heat and simmer for 3 hours. Top up liquid with water as needed to keep all ingredients covered.





Cool beans then pick out vegetables and herbs and discard. Remove pancetta, dice roughly and return to pot.





Meanwhile, preheat oven to 225 degrees.





Season pork ribs with salt and pepper and brown on all sides in a tablespoon of duck fat in a cast-iron skillet. Cover skillet with aluminum foil, place in oven and cook until the beans are done 鈥?about 3 hours. Allow to cool.





Place sausages and 2 tablespoons of duck fat in a skillet with 1/2 inch of water. Simmer for 4 minutes, turn sausage over, and simmer until all water is gone. Brown sausages and set aside.





Add another tablespoon of duck fat (if needed) to sausage skillet and add diced onions. Saute over medium heat for 4 minutes, stirring as needed to prevent burning. Stir in 3 tablespoons minced garlic and cook 1 minute longer. Mix onions into beans along with diced tomatoes and their juice.





Add last tablespoon of duck fat to skillet and toss in breadcrumbs and remaining tablespoon of minced garlic. Cook until lightly browned. Reserve.





If you're using fresh duck or chicken, season it generously with salt and pepper and brown it in the skillet with a tablespoon of oil or fat.





Preheat oven to 350 degrees.





Combine all the ingredients except breadcrumbs in a deep casserole or Dutch oven, but make sure beans cover all the meat to keep it from drying out. You may need to add a bit of liquid, just enough to bring the level slightly below the top. Water works, but so does either red or white wine, and wine adds more flavor. Sprinkle with breadcrumbs to form a crust.





Bake, uncovered, for 1 hour. Remove from oven, cool and refrigerate overnight. If you want to eat it the same day, cook it an hour longer, but it's much better on the second day.





The next day, preheat oven to 300 degrees.





Remove meat from bones and slice sausage into rounds then stir back in along with the crust. Cook for 1 hour and serve.





I like a red wine with this dish, but white is fine. A green salad with vinaigrette is the perfect side dish.

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