Bollito Misto Recipe
Ingredients
| Tongue | 1 | |
| Veal | 1 Pound, pounded | |
| Beef | 2 Pound | |
| 2 pig's feet or | ||
| 1 pound cotechino or other uncooked pork sausage | ||
| Chicken | 1 | |
| 4 medium carrots, pared and cut in 3-inch pieces | ||
| 2 large stalks celery, cut in pieces | ||
| 3 onions, peeled and quartered | ||
| 4 turnips or parsnips, pared and quartered | ||
| Parsley | 2 Tablespoon, chopped | |
| Tarragon | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Water | ||
| Salt | To Taste | |
| Salsa Verde | ||
Directions
1. Combine meats, chicken, vegetables, parsley, tarragon, and thyme in a large saucepot. Pour in enough water to cover meat, and salt to taste.
2. Cover pot, bring to boiling, and simmer 3 to 4 hours, or until tongue is tender.
3. Remove skin from tongue. Slice meat, cut chicken in serving pieces, and arrange with vegetables on a large platter
2. Cover pot, bring to boiling, and simmer 3 to 4 hours, or until tongue is tender.
3. Remove skin from tongue. Slice meat, cut chicken in serving pieces, and arrange with vegetables on a large platter
Chef
