Name: Il Gran Bollito Misto (Mixed Boiled Meats)
Yield: Serves 10-12
Cuisine: Italian
Ingredients: beef brisket, about 1.5kg; 1 salted veal tongue, about 600-800g; 600 g pork skin, without fat; 4 bay leaves; few black peppercorns; 2 large onions, 1 spiked with 4 or 5 cloves; 4 celery stalks, trimmed and cut into chunks; 2 uncooked cotechino sausages, 300g each; salt and pepper; finely chopped rosemary; finely chopped flat-leaf parsley; freshly grated nutmeg; cayenne pepper; veal brisket, about 1kg; 1 chicken, about 1.5-2kg

Preparation info

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a great winter celebration dish for a large gathering. It is found in other regions, but this version is very typical of Piedmont.”

Ingredients

600 g pork skin, without fat
cayenne pepper
freshly grated nutmeg
finely chopped flat-leaf parsley</

Method

Lay the pork skin flat on a surface and sprinkle with cayenne, nutmeg, parsley, rosemary, salt and pepper. Roll up and tie with string. Put into a saucepan with the cotechino and cover with cold water. Bring to the boil, then lower the heat and simmer for about 3 hours.

Meanwhile, put 3 of the celery stalks, the clove-spiked onion, peppercorns and bay leaves in a large pot of lightly sa