Bollito Misto With Salsa Verde

Recipe Ingredients

2 lbs	908g / 32oz	Calf's tongue - (1 tongue)
3		Water
4 tablespoons	60ml	Red wine vinegar
2		Carrots - peeled, quartered
2		Celery ribs - cut into 1" pieces
1		Spanish onion - peeled, stuck with
2		Whole cloves
4 lbs	1816g / 64oz	Veal shank
1 lb	454g / 16oz	Beef brisket
2		Beef cheeks
4		Beef sausages
1		Capon - cut into 4 pieces
2 lbs	908g / 32oz	Turkey breast - (1/2 breast)
		Salsa Verde
1		Italian parsley leaves - picked from stems
2		Salt-packed anchovies - headed, gutted,
		And rinsed
1 tablespoon	15ml	Salt-packed capers - rinsed, drained
1		Hard-boiled egg - roughly chopped
4		Cornichons
2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Cover calf's 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.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5717) - from the TV FOOD NETWORK

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