Bolito misto mixed boiled Italian meats in broth served with four sauces


1 boiling hen 1 wagyu salted Beef brisket 1 cottechino Sausage 1 ox tongue 1 veal shin frenched 1 veal silver side 6 L chicken stock 4 carrots 1 head of Celery 8 Onions bouquet garni garnish 2 bunches baby carrots peeled 24 kipfler potatoes peeled 500 g frozen Baby Peas 24 baby Onions 24 baby white turnips salsa verde ½ bunch Parsley ½ bunch Basil ½ bunch Mint 5 anchovy fillets Ortiz salted 1 tablespoon Caper 2 tablespoons french mustard 2 tablespoons white wine vinegar ½ cup Olive Oil salt and freshly ground black pepper bone marrow sauce 100 g Bone Marrow removed from the bones & soaked in salted water & chopped 1 shallot finely chopped 1 Clove Garlic finely chopped 1 Bay leaf 1 sprig Thyme 1 Slice bread soaked in hot water 3 tablespoons red wine vinegar 1 tablespoon Mustard Olive Oil salt and freshly ground black pepper salsa rossa 1 red pepper roasted, skinned and chopped 1 can Italian plum tomato chopped 1 Red chilli chopped 1 Clove Garlic sliced ½ teaspoon coriander seed crushed 1 tablespoon Sugar 1½ tablespoons Vinegar 1 Pinch of dried oregano 1 tablespoon Mint chopped 1 teaspoon chopped marjoram Olive Oil salsa di dragoncello 1 Slice bread soaked in a little hot water 2 tablespoons chopped Tarragon 3 tablespoons chopped Parsley 2 hard boiled Eggs chopped 2 tablespoons french mustard 1 tablespoon Caper chopped 4 anchovy fillets chopped ½ cup Olive Oil 2 tablespoons red wine vinegar salt and freshly ground black pepper


Add All The Above To The Hot Chicken Stock Bring To The Boil, Skim & Simmer For 2 -3 Hours Till All The Meat Are Tender, Remove The Meat & Carve.

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