About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Tuscan Meat Roll with White Wine and Porcini Mushrooms | Main | Roast Easter Lamb with White Wine »

Bollito Misto-Mixed Boiled Meat Platter

Okay, it's time for Bollito Misto. If you've never heard of it, you're probably not alone. This is dissapearing very quickly from restaurants. You still might be able to find it in a few restaurants in Northern Italy. Evidently, it is an interesting affair, where they wheel a steam trolley to your table, and the waiter spears out various meats.

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Marcella says this recipe serves 18. I sure didn't have 18 people to serve, so I cut the recipe down a little, although I kept in all of the ingredients. And what are those ingredients? How about a beef tongue, boneless beef chuck, veal breast with short ribs, a chicken, and a cotechino sausage. That is a lot of meat, isn't it? Well, there was no veal breast to be found within an hour of Anchorage, and I couldn't find anyone to order it for me. So I had to substitute veal shanks. That means there wasn't much veal meat, but the veal bones added a lot of flavor to the wonderful broth. I thought I'd never find a Cotechino Sausage, but when I walked into our one Italian market, and there one set.

Here's what you do for the recipe. In a stockpot you combine a couple of carrots, celery stalks, an onion, red bell pepper, and a potato. Bring to a boil, then add the beef chuck and beef tongue ( a very tasty piece of meat, but one I don't care to look at, at least before it's been cooked and the skin peeled off), and tomatoes. You simmer this for about 1 hour, and then take out that lovely tongue and peel off the skin. You then return that to the pot, and add the veal, and simmer for another 1 3/4 hours. You then add the whole chicken to the pot (can you tell you need a REALLY big pot?). You also add salt, and cook until the chicken is very tender at least 1 hour. You cook the cotechino separately. I don't know if this is normal, but my cotechino sausage, which was imported from Italy, came sealed in a foil pouch and you just drop it in boiling water for 20 minutes. And somehow, it's not refrigerated before you cook it!

Marcella says that a platter piled high with all of these meats is impressive to look at, but the meats dry out quickly. So it's better to keep it in the broth, and quickly pull out each piece of meat before serving. She suggests serving this with an assortment of sauces, of which I planned on making two-Piquant Green Sauce and Horseradish Sauce. I made the Piquant Green Sauce (Salsa Verde), which is a mixture of parsley, capers, anchovy fillets(optional), mustard, red wine vinegar, salt, and olive oil all blended together. My husband went to the grocery store for me, and brought home what they told him was horseradish. It wasn't-it was daikon radish. So no horseradish sauce.

I am very happy to say that I am one who has now made an authentic Bollito Misto. The meats were as tender as could be, and the broth was delicious. I'll be freezing that for making risotto later. The meats were good sliced with the Salsa Verde on top.

I served the Bollito Misto a second way. I cooked some potatoes, turnips, and carrots in some of the broth until tender. I placed the vegetables, meat, and broth in a bowl and served it this way. It kept the meat more tender this way, as it was always sitting in that flavorful broth.

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I have my doubts as I'll ever make a full Bollito Misto again. It was quite expensive-that little cotechino sausage cost me $20! And it makes a huge quantity. And it takes a lot of time to make. I might just make a paired-down version with less meat. But I know I will think differently now when I hear anything about "boiled meats". It used to conjur up an image of unflavorful, unappealing meats. Now I know differently, and that image will be replaced with succulent, tender meats in a most flavorful broth.

Thank you, Marcella, for including a recipe for a dish that is dying out. It is a dish that I would have never made if I had stumbled upon the recipe, and I am so glad that I am one of the few who has now discovered the charm of Bollito Misto.

Comments (7)

It looks like you did a wonderful job Cindy! I love the salsa verde.

Whenever we are in Bologna or Cremona, we try to have bollito misto at least once. There is a restaurant in Cremona that you can find just by following the delicious smell of the broth. They have a huge display of glass jars filled with mostarda di Cremona. They look like jewels.

One day in Marcella's class we started talking about bollito misto and how much we all loved it. Marcella looked at us for a long time, then said "Do you want to make bollito misto?". Do we want to? We would LOVE to! That meal was an amazing experience and a very generous gesture on the part of Marcella and Victor. Victor also served us 3 different Barolos that day...sigh.

Marcella, we have only made the full bollito misto once, but we often boil chicken or beef, always enjoying the salsa verde.

Susie-I hope one day I have the opportunity to eat Bollito Misto in Italy. It sure sounds like you've had some wonderful experiences during your classes with Marcella.
Cindy

Marcella Hazan:

There are two different posting sites because somewhere else a follower from Alabama said "porca miseria, how do I find cotechino!" I echo that. I haven't seen it in Sarasota for at least 2 years, although April Bloomfield from the Spotted Pig in NY kindly sent me a wonderful stuffed pig's trotter. Pre-cooked cotechino packaged in sealed cooking foil is the usual way you find it these days, but while very nice, it doesn't match the fresh cotechini I used to buy at Tamburini's in Bologna or the musetto I once could get from my neighborhood pork butcher in Venice. Cindy, you are a most resourceful woman. I set down that recipe when I was your age, I guess, because I thought it should be recorded and those willing to try it should have a source for it. It is one of the greatest dishes you can make for a crowd if you can be persuaded that "bollito" doesn't mean bland. My boiled short ribs and chuck roasts are mini versions of that large dish and most succulent. If you do it, please make peperonata to go with it.So good!

jgk:

That's really impressive, Cindy!

Cindy, Love your photographs. The idea of adding the veggies to the broth is a good one. The only place I've every had bollito misto is at a restaurant outside Umbertide. It is the beautiful rustic Ristorante Poggiomanente - a favorite of locals and the truckers who drive the E45 north/south.

Ray Anne:

Thanks for taking me along on your Bollito Misto journey. I'll remember your resourcefulness when I whine about things being difficult to find in New York City.

Cindy Ruth:

Marcella-It looks like I'll have to make a smaller version of the Bollito Misto and make the Peperonata. It sounds delicious.

Jan-Thanks for the nice comment.

Deborah-Thanks-I didn't think these photos turned out very good. I got the idea for serving in a bowl with the vegs from a cookbook. I can't remember the name of it right now-saw it at Costco. Looked through it, and couldn't believe it, there was a recipe for Bollito Misto. Not near as authentic as Marcella's, but looked interesting with the vegetables. So when I was fixing leftovers the next day, I remembered those photos in the cookbook.

Ray Anne-I have to say, I got a laugh out of that one. I think I'd go crazy buying if I lived in New York. All of my money would go to food.

Amazing Cindy! That is an impressive feast. Looking at the pictures I can see why it is Judy's favourite things to cook.

I think that we saw that sausage in Tamburini when we were in Bologna as Marcella suggests.

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