Bollito misto with salsa verde
This Piedmontese recipe is the king of sharing dishes. You can buy Cremona fruit mustard (a condiment of candied fruit and mustard oil) in delicatessens.
Meats
Vegetables or aromatics
Ingredients
Ingredients
Ingredients
For the salsa verde
To serve
Method
Step 1
Place the tongue, trotters and cotechino in a saucepan, cover with water and bring to the boil. Skim the fat from the surface, then simmer for 20 minutes. Drain and set aside.
Step 2
In the meantime, fill a large stockpot halfway with water, then add half the vegetables and aromatics (except the potatoes). Bring to the boil, add the brisket and simmer for an hour.
Step 3
Add the ribs, then after 10 minutes, add the tongue, the trotters and the cotechino. Simmer for 2 hours, then add the chicken and cook for 45 minutes to 1 hour. Keep skimming off the scum and top up the water if needed.
Step 4
The veal and beef are cooked when a skewer inserted into the middle meets no resistance. If one cut is done before the others, remove it to a bowl, moisten with some broth, and cover.
Step 5
Meanwhile, make the salsa verde. Use a pestle and mortar to crush the anchovies and garlic. Add the parsley and egg yolks to make a paste. Mix in the vinegar and breadcrumbs, then add oil. Add more vinegar or breadcrumbs to taste.
Step 6
Remove the cooked meats from the stock and set them aside. Pass the stock through a colander and discard the vegetables. Use some of the stock to cook the remaining vegetables and aromatics and the potatoes for 6 minutes. Drain.
Step 7
Cut the veal and beef into strips, then remove the skin from the chicken and tongue and cut into pieces. Slice the cotechino and remove the trotter bones. Put the meats in a bowl and serve
Step 8
mustard, whole or chopped with the vegetables, salsa and fruit mustard.
