Ingredients

Ingredients

• 1 calf tongue, boiled 40 minutes and peeled
• 1 1/2 pounds beef brisket
• 2 beef cheeks
• 3 quarts brodo, recipe follows
• 4 tablespoons red wine vinegar
• 1 (1-pound) blood sausage
• 1 (1-pound) cotecchino
• 1 capon, quartered
• 1 bunch Italian parsley, leaves picked from the stems

• 2 salt-packed anchovies, headed, gutted and rinsed
• 1 tablespoon salt-packed capers, rinsed and drained
• 1 hard-boiled egg, roughly chopped
• 4 cornichons
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• Freshly ground black pepper
• Friggone, recipe follows

BRODO:

• 1 pound beef scraps
• 1 pound beef or veal bones
• 1 pound beef tongue, cut into 4 or 5 pieces
• 1 (4 to 5 pound) stewing hen, cut into 6 pieces
• 1 onion, coarsely chopped

• 1 carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 10 to 12 quarts cold water
• Salt and pepper

TOMATO MARMALADE (FRIGGONE):

• 6 yellow onions, finely diced
• 4 ripe tomatoes, finely diced
• 3 tablespoons extra-virgin olive oil

• 1 tablespoon best-quality balsamic vinegar
• Salt and pepper

Description

Cooking Channel Serves Up This Mixed Boiled Meat With Green Sauce And Tomato Marmalade Recipe From Bollito Misto Con Salsa Verde E Friggone Recipe Plus Many Other Recipes At CookingChannelTV.com.

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