BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE
The ultimate meat-lover's feast, Northern Italy's bollito misto is not an affair to be taken lightly; it will take some effort to procure all the meat and requires quite the appetite on the part of the diners. With long, slow cooking, the result is delicately and beautifully poached meats that are tender and silky, plus a flavorful broth that can be enjoyed as part of the meal, or at another time. Two bright, fresh, and very different sauces make the perfect condiments for the meats.
Provided by Daniel Gritzer
Categories Entree Dinner Mains
Time P2D
Yield 15
Number Of Ingredients 17
Steps:
- Bring to a simmer and cook until meats are beginning to become tender, 1 to 2 hours. Add chicken legs and back and continue cooking until all cuts are tender enough to be easily pierced by a fork. Top up with water if needed at any point, to keep the meats submerged. The exact time it takes for all the cuts to become tender will depend heavily on the beef you have. They may not all cook at the same rate; if any become tender well before the others, transfer the finished piece to a pot or heatproof bowl with enough broth to keep it moistened, and set aside. Return to the pot with the broth when all the other cuts are tender.
- Transfer to a refrigerator overnight.
- Transfer all the meats to a work surface. Remove and discard bones from short ribs and carve into slices. Remove and reserve bones from beef shanks and carve shank meat. Peel outer layer of skin off tongue and discard, then trim any gristle and slice. Discard the chicken back and all the herbs, spices, and aromatic vegetables. Carve the chuck roast and chicken breast.
- Arrange all the carved meats on a large platter, along with the oxtails, chicken legs, and reserved shank bones (this is the osso buco, and it has delicious marrow in it).
- Moisten the meats with some of the warm broth (the rest of the broth can be seasoned with salt and served in soup bowls as part of the meal, or reserved to be enjoyed as broth at another time). Serve the bollito misto right away, sprinkling flaky or coarse sea salt on top and the salsa verde and salsa rossa alongside.
Nutrition Facts : Calories 857 kcal, Carbohydrate 1 g, Cholesterol 342 mg, Fiber 0 g, Protein 99 g, SaturatedFat 19 g, Sodium 880 mg, Sugar 1 g, Fat 49 g, ServingSize Makes enough for 10 to 15 people, UnsaturatedFat 0 g
BOLLITO MISTO (ITALIAN BOILED MEATS WITH RED AND GREEN SAUCES)
Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces - one green, one red - round out the dish as condiments.
Provided by David Tanis
Categories meat, main course
Time P2DT5h
Yield 6 to 8 servings
Number Of Ingredients 34
Steps:
- Prepare the meats: Season chuck roast and beef shank generously with salt and pepper and let sit for 1 hour at room temperature or refrigerate overnight, if time permits. Transfer meats to a 12-quart pot. Use the whole cloves to stick the bay leaves onto the whole onions, and add to the pot along with peppercorns, celery stalks and large carrots.
- Cover with 4 quarts water (or a little more to cover) and bring to a boil. Reduce heat, cover with lid ajar and cook at a bare simmer for 2 to 3 hours, until meats are fork tender.
- Make the salsa verde: Purée parsley, basil and capers in food processor with about 1 cup olive oil to make a rough, loose paste. Transfer to a bowl, and stir in red-pepper flakes, salt and pepper, scallions, horseradish and vinegar. Thin with more oil to desired consistency. You should have 1 1/2 cups. (Both sauces can be made well ahead of time. The salsa verde will keep for 2 to 3 days in the refrigerator and is great on grilled fish, chicken or vegetables.)
- Make the salsa rossa: Soak bread cubes with red wine vinegar until soft. Transfer to a blender or food processor, along with roasted peppers, garlic, tomato paste, paprika and cayenne. Blend until smooth, thick and creamy. Transfer to a bowl, stir in olive oil until it's the consistency of a milkshake. (Don't worry if it's a little thin.) Season with salt and pepper. Taste and adjust seasoning - it should be spicy, and you should have 1 1/2 cups. (The sauce will keep in the refrigerator for 1 week.)
- Once meats are tender, remove them from the pot and set aside. Strain broth through a fine mesh sieve and discard aromatics. Ladle off any surface fat. (If time permits, refrigerate meat and broth overnight.) Reheat meat in a small amount of broth. Bring remaining broth to a simmer and reduce for 10 to 15 minutes to concentrate flavors. Season to taste.
- Bring a separate pot of water to a light simmer over medium heat, and cook the precooked cotechino sausage for 30 minutes. Add the Italian sausages and simmer for 12 minutes, until firm and cooked through. Turn off heat and keep sausages warm in their cooking liquid.
- As sausages cook, prepare the vegetables: Bring a pot of well-salted water to a boil. Cook each type of vegetable separately until soft but not mushy, about 10 minutes each, a bit longer for the potatoes. Blot on a kitchen towel, then arrange on a platter and keep warm.
- To serve, cut chuck roast into 3/4-inch-thick slices, and chop shank meat into rough chunks. Cut cotechino crosswise into 1/2-inch slices. Leave Italian sausages whole. Arrange all meats on a platter, moisten with a little hot broth and garnish with parsley sprigs. This meal works well as a buffet, or you may prepare individual plates. Pass salsa verde and salsa rossa at the table. Serve broth in small cups alongside, if desired.
BOLLITO MISTO
Provided by Giada De Laurentiis
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
- Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
- In a bowl, stir all the ingredients together until combined. Serve in a side dish.
MEAT STOCK AND PICCOLO BOLLITO MISTO
Yield 4
Number Of Ingredients 17
Steps:
- 1. Put ingredients for stock in a large stockpot and add cold water to cover by a generous 2 inches. Cover and bring to a boil over high heat, then reduce to a gentle simmer with lid slightly askew. Simmer gently 3 hours or more, until broth tastes light but flavorful. 2. Lift meat and vegetables out of pot with a slotted spoon, moisten them with a few spoonfuls of stock, and set aside. Pour stock through a strainer into containers and/or ice cube trays (each cube is about 2 tablespoons stock). Let cool slightly, then freeze; stock that will be used within 2 days can be refrigerated instead. 3. Remove any bones and skin from meat before serving. Reheat gently in stock or serve at room temperature. 4. To make sauce, in a bowl stir together all ingredients except olive oil (or whirl them in a blender). Whisk in the olive oil and add salt to taste. To serve, ladle meat into shallow bowls with broth and drizzle with sauce. Yield: 3 quarts stock, 4 servings bollito misto.
VEGETARIAN BOLLITO MISTO
A vegetarian, low-fat version that is cooked in a slow cooker for 6- to 8 hours. Serve with Salsa Verde. It is adapted from the book "Fresh from the Vegetarian Slow Cooker." I substituted tomatoes and green chiles for the diced tomatoes because I like it spicy. 4 1-1/2 cup servings. WW points = 7.
Provided by cshipley10
Categories Stew
Time 6h20m
Yield 6 cups stew, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Spray large skillet with cooking spray. Heat skillet over medium-high heat. Add shallots, celery and garlic. Cover and cook until stoftened, about 3 minutes.
- 2. Place the onion mixture in a 4- to 6-quart slow cooker. Add potatoes, carrots, tomatoes, stock and bay leaves. Season with salt and pepper, cover nd cook on Low for 5 to 8 hours.
- 3. About 15 minutes before you're ready to serve, heat 1 tablespoon olive oil over medium heat. Add the seitan and sausage, cook until browned on all sides, about 5 minutes. Stir this into the stew to finish cooking. Serve with Salsa Verde.
Nutrition Facts : Calories 172.7, Fat 3.8, SaturatedFat 0.6, Sodium 571.6, Carbohydrate 32.9, Fiber 5.1, Sugar 6.8, Protein 4
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