Bollito Misto

Name: Bollito Misto
Yield: 2 servings
Cuisine: Italian
Ingredients: 1kg beef brisket or shoulder; 1 veal or beef tongue; 1 small chicken or capon; 1 cotechino sausage; Onion, carrots, celery and bay leaves; Salsa verde (parsley, capers, anchovy, garlic, olive oil); Mostarda di Cremona (candied fruit in mustard syrup)

Bollito misto/boh-LEE-toh MEES-toh/

Also known as: Italian Mixed Boiled Meats, Bollito Misto alla Piemontese, Gran Bollito

About this dish

A feast of mixed boiled meats such as beef, veal tongue, chicken and cotechino, served with green sauce and mostarda.

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Ingredients

🥩1kg beef brisket or shoulder

👅1 veal or beef tongue

🍗1 small chicken or capon

🌭1 cotechino sausage

🧅Onion, carrots, celery and bay leaves

🌿Salsa verde (parsley, capers, anchovy, garlic, olive oil)

🍐Mostarda di Cremona (candied fruit in mustard syrup)

Method

Serves 2

Put the beef and tongue in boiling water with the vegetables and simmer for 1 hour.

Add the chicken and simmer for another 1.5 hours.

Cook the cotechino separately in its own pot.

Peel the tongue and slice all the meats.

Serve with a little hot broth, salsa verde and mostarda.

✓ What Makes it Authentic

Bollito misto is a winter tradition in Piedmont and Emilia-Romagna, where it is wheeled to the table on a heated trolley in classic restaurants.

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