Bollito Misto Recipe
Ingredients
1 fresh beef tongue (3 to 4 pounds)
1 calf's head, prepared for cooking, or 2 pounds veal neck
2 pounds beef (neck, rump, or chuck roast)
2 pig's feet or 1 pound cotechino or other uncooked pork sausage
1 stewing chicken (3 to 4 pounds) 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
2 tablespoons chopped parsley
1 teaspoon tarragon
1 teaspoon thyme
Water
Salt
Salsa Verde
Directions
Combine meats, chicken, vegetables, parsley, tarragon, and thyme in a large sauce pot.
Pour in enough water to cover meat, and salt to taste.
Cover pot, bring to boiling, and simmer 3 to 4 hours, or until tongue is tender.
Remove skin from tongue.
Slice meat, cut chicken in serving pieces, and arrange with vegetables on a large platter.
Serve with boiled potatoes, cooked cabbage, beets, pickles, and salsa verde.
Pour in enough water to cover meat, and salt to taste.
Cover pot, bring to boiling, and simmer 3 to 4 hours, or until tongue is tender.
Remove skin from tongue.
Slice meat, cut chicken in serving pieces, and arrange with vegetables on a large platter.
Serve with boiled potatoes, cooked cabbage, beets, pickles, and salsa verde.
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