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Bollito Misto With Salsa Verde

Type: Chicken, Meat, Turkey
Courses: Main Course
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozCalf's tongue - - (1 tongue)
3   Water
4 tablespoons 60mlRed wine vinegar
2   Carrots - peeled and quartered
2   Celery ribs - cut into 1" pieces
1   Spanish onion - peeled, stuck with
2   Whole cloves
4 lbs 1816g / 64ozVeal shank
1 lb 454g / 16ozBeef brisket
2   Beef cheeks
4   Beef sausages
1   Capon - cut into 4 pieces
2 lbs 908g / 32ozTurkey breast - - (1/2 breast)
  Salsa Verde
1   Italian parsley leaves - picked from stems
2   Salt-packed anchovies - headed, gutted, and rinsed
1 tablespoon 15mlSalt-packed capers - rinsed and drained
1   Hard-boiled egg - roughly chopped
4   Cornichons
2 tablespoons 30mlWhite wine vinegar
1 teaspoon 5mlSalt
  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 From the TV FOOD NETWORK - (Show # MB-5717)

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