Bollito misto

Name: Bollito misto
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 frutta di mostarda, roughly chopped, to serve; 2 whole chicken legs; 2 tablespoons baby capers, well rinsed; 2 teaspoons red wine vinegar; 700 g fatty beef brisket; 4 mint leaves, finely chopped; 2 large chicken breasts; ½ small cinnamon stick; 3 small onions, peeled and halved; 2 medium fennel bulbs, trimmed and halved, with the root keeping the segments intact; 1 celery heart (the bottom part of a celery); 2 cloves; 6 medium carrots, scrubbed; 4 black peppercorns; 4 tablespoons finely chopped basil; 2 tablespoons finely chopped young curly-leaf parsley; 500 g piece of unsliced streaky smoked bacon; 5 anchovies in oil, drained and finely chopped; about 4 tablespoons olive oil; 1 whole veal tongue; ½ medium banana shallot, finely chopped; flaked sea salt; 200 ml light olive oil; 2 large bay leaves; 6 good medium garlic cloves, peeled; 2 free-range egg yolks; juice of ½ small lemon; 2½ litres water

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Good Table

By Valentine Warner

Published 2013

About

A selection of meats poached very slowly in their own clear, clean broth and surrounded by happy vegetables, this dish is a northern Italian delight, as enjoyable on a warm sunny day as on a cold one. It is also one of my favourites. The Italian simply translates as ‘mixed boiled’ and that is exactly what it is: mixed boiled meats, in this case beef brisket, chicken, bacon and tongue. I met with a resounding NO! from my publisher when I wanted to dedicate a whole recipe to poached tongue, s

Ingredients

Europe
Italy
Main course
Gluten-free
Mediterranean

Ingredients

Method