Bollito Misto With Salsa Verde And Friggone

Recipe Ingredients

1		Calf's tongue - boiled 40 minutes,
		And peeled
1 1/2 lbs	681g / 24oz	Beef brisket
2		Beef cheeks
3		Brodo - (see recipe)
1 lb	454g / 16oz	Blood sausage
1 lb	454g / 16oz	Cotecchino sausage
1		Capon - quartered
4 tablespoons	60ml	Red wine vinegar
1		Italian parsley - leaves picked
		From the 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
1		Friggone - (see recipe)

Recipe Instructions

Place the tongue, beef brisket and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar and bring to a boil. Lower heat to a high simmer and cook for 45 minutes.

Add the sausages and the capon and bring to a boil, lower the heat to a high simmer and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered.

To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in the food processor and blend until smooth, about 1 minute.

Remove the meat from the broth and serve some of the broth, the salsa verde and Friggone.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B21) - from the TV FOOD NETWORK

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