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Bollito Misto
A grand Piedmontese feast featuring seven different cuts of meat, slow-cooked to tender perfection and served with a selection of traditional sauces. This dish is a celebration of rich flavors and textures, perfect for special occasions.
đ§ Ingredienser
- 1 kg Beef brisket(A well-marbled cut for tenderness.)
- 1 each Beef tongue(About 500-700g. Needs to be cooked until very tender.)
- 1 each Cotechino sausage(A large, cured pork sausage, about 500g. Adds a rich pork flavor.)
- 1 each Whole chicken(About 1.2-1.5kg. Adds a lighter flavor to the broth and meat.)
- 500 g Pork belly(Optional, but traditional for richness.)
- 500 g Veal shank(Optional, adds a different texture and flavor.)
- 500 g Lamb shoulder(Optional, for variety.)
- 2 medium Carrots(Peeled and roughly chopped.)
- 2 stalks Celery stalks(Roughly chopped.)
- 2 medium Onions(Peeled and quartered. One can be studded with cloves for extra flavor.)
- 1 large Leek(White and light green parts, washed and roughly chopped.)
- 4 cloves Garlic(Peeled.)
- 2 leaves Bay leaves
- 1 tablespoon Peppercorns
- to taste Salt
- for serving Salsa verde
- for serving Mostarda
- for serving Salsa Rossa (Red Sauce)
- for serving Horseradish sauce
đšâđł Instruktioner
- 1
Prepare the tougher meats: Place the beef brisket and beef tongue in a large stockpot. Cover generously with cold water. Add a tablespoon of salt. Bring to a rolling boil over high heat for about 10-15 minutes to skim off impurities. Drain and discard this initial water.
â±ïž 25 minutes - 2
Begin the long simmer: Return the brisket and tongue to the clean pot. Add the cotechino sausage (pierce its casing a few times with a fork). Cover with fresh cold water, ensuring all meats are submerged by at least 2 inches. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, cover partially, and cook for 2 hours.
â±ïž 2 hours - 3
Add aromatics and lighter meats: Add the carrots, celery, onions, leek, garlic, bay leaves, and peppercorns to the pot. If using pork belly, veal shank, or lamb shoulder, add them now. Continue to simmer gently, partially covered, for another 1 hour and 30 minutes, or until the brisket and tongue are fork-tender.
â±ïž 1 hour 30 minutes - 4
Add the chicken: Add the whole chicken to the pot. Continue to simmer for a final 30 minutes, or until the chicken is cooked through and tender. Be careful not to overcook the chicken, as it will become dry.
â±ïž 30 minutes - 5
Rest and slice: Carefully remove all the cooked meats and chicken from the broth. Let them rest on a platter for about 15-20 minutes. While the meats rest, strain the broth through a fine-mesh sieve and reserve it for another use or serve a small amount as a first course. Slice the brisket and tongue against the grain into thick slices. Carve the chicken. Slice the cotechino. Arrange all the meats attractively on a large serving platter.
â±ïž 20 minutes - 6
Serve: Serve the Bollito Misto immediately with a selection of traditional sauces such as Salsa Verde, Mostarda, Salsa Rossa, and horseradish sauce. Guests can choose their preferred cuts and accompaniments.
đĄ Proffstips
- âAlways start with cold water when boiling meats to ensure even cooking and better flavor extraction.
- âThe tradition of 'seven meats, seven sauces' is a guideline; adjust based on your preferences and availability.
- âBollito Misto is a celebratory dish, often prepared for significant holidays or family gatherings.
- âThe cooking broth is rich and flavorful; consider using it to make soups or risotto.
- âFor beef tongue, ensure it is cooked until the outer skin can be easily peeled away after boiling.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Include other cuts of meat like veal breast, pork shoulder, or even duck.
- Experiment with different regional Italian sauces such as Bagnetto Rosso or a simple lemon-oil dressing.