This is one of Italy’s great celebratory dishes, and a favourite to be served on special occasions. Although it involves separate cooking pans, it is actually a simple mixture of all kinds of meat, boiled together with vegetables. A boiling fowl is a rare thing these days (though not so much in Italy) however it is an older and usually much larger, tough bird that makes great stock. Of course, the secret to a delicious combination starts with high-quality ingredients, so that their flavours will stand out even after hours of simmering. It is important to serve the dish with various sauces, such as salsa verde and the ubiquitous accompaniment for bollito misto: mostarda di Cremona, which consists of glacé
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