Recipe for Bollito Misto with Salsa Verde 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1
Ingredients:
Amount Ingredient
2 lb Calfs tongue - (1 tongue)
3 qt Water
4 tbl Red wine vinegar
2 x Carrots peeled and quartered
2 x Celery ribs cut into 1" pieces
1 x Spanish onion peeled, stuck with
2 whl cloves
4 lb Veal shank
1 lb Beef brisket
2 x Beef cheeks
4 x Beef sausages
1 x Capon cut into 4 pieces
2 lb Turkey breast - (1/2 breast)
----------------- SALSA VERDE ----------------
1 bn Italian parsley leaves picked from stems
2 x Salt-packed anchovies headed, gutted, and rinsed
1 tbl Salt-packed capers rinsed and drained
1 x Hard-boiled egg roughly chopped
4 x Cornichons
2 tbl White wine vinegar
1 tsp Salt
Instructions:
Instructions: Cover calfs tongue with warm water and boil 40 minutes. Drain, cool and peel off outer skin and membrane.

In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 minutes. Add brisket, beef cheeks and sausages and boil, covered, 30 minutes. Add capon and turkey breast and boil uncovered, 45 minutes. Replace dissipated water with each step. Remove each piece of meat and arrange on a platter.

To make salsa verde, place parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute.

Carve meat and serve with salsa verde.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Bollito Misto   ::   Bollito Misto with Salsa Verde and Friggone   ...