Name: Boiled Mixed Meats from Piedmont (Bollito Misto alla Piemontese)
Yield: Serves 8
Cuisine: Italian
Ingredients: about 400 ml (14 fl oz) olive oil; 2 tbsp white wine vinegar; 1 garlic clove; 8 medium potatoes; 4 carrots, cut into chunks; 1 large sprig fresh rosemary; 5 bay leaves; 500 g (1 lb 2 oz) beef brisket; 1 zampone; 40 g (1½ oz) fresh breadcrumbs; a large bunch of fresh flat-leaf parsley; 10 anchovy fillets; 50 capers; salt and pepper to taste; 5 celery stalks, cut into chunks; 8 small onions; 1 boiling chicken weighing about 1.8 kg (4 lb); 1 ox tongue weighing about 1.3 kg (3 lb), preferably one that has been soaked in brine

Preparation info

Serves
8

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This is perhaps the most famous of all Piedmontese dishes as it invariably figures in most good Italian restaurants abroad. It is a classic autumn or winter dish. In Piedmont there are many ingredients available for the bollito, such as calf’s head and feet which, when boiled, will become gelatinous. Make sure to include the famous zampone, a stuffed pig’s trotter, which you will find in any good Italian delicatessen. In some regions of Piedmont this dish will be served accompanied by most