Bollito Misto

Several cuts boiled separately so each is right, then brought together in one broth.

Chicken, Pork, Beef, Veal, Fish. Not vegetarian — contains beef, chicken, fish, pork, veal.

Ingredients

• 1 kg beef brisket or shin
• 1 veal tongue, about 800 g
• 1 small chicken
• 1 cotechino sausage
• 3 carrots
• 3 sticks celery
• 2 onions, halved
• 4 litres water
• 1 tablespoon salt

Salsa verde

• a large bunch of flat-leaf parsley
• 4 anchovy fillets
• 1 tablespoon capers, rinsed
• 1 clove garlic
• 40 g stale breadcrumbs
• 2 tablespoons white wine vinegar
• 150 ml olive oil

Method

1. COOK THE CUTS SEPARATELY. This is the whole discipline of the dish: a brisket wants three hours, a chicken one, a tongue two and a half, and a cotechino must never share a pot with anything because it fats the broth. Boiled together to one timer, three of the four are wrong.
2. Put the brisket in cold water with the carrots, celery, onions and salt. Bring it barely to the boil, skim thoroughly, and simmer 3 hours.
3. Cook the tongue in a separate pan of water for 2 and a half hours, then peel the skin off while it is hot — it comes away in sheets then and fights you cold.
4. Poach the chicken in a ladleful of the beef broth topped up with water for 1 hour.
5. Cook the cotechino in its own pan of water, barely simmering, for the time on its wrapper.
6. Make the salsa verde: soak the breadcrumbs in the vinegar, then chop the parsley, anchovies, capers and garlic together very finely, mix in the crumbs and work the oil in.
7. Carve everything thickly, arrange it on one warm platter, and ladle a little of the beef broth over to keep it from drying. Serve the salsa verde beside it and the rest of the broth as a first course.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes