Bollito Misto

Bollito Misto


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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


  • 600 g/1 lb 6 oz cotechino
  • 1 boiling fowl
  • 8 peppercorns
  • 2 large onions
  • 8 cloves
  • 2 large carrots
  • 3 celery sticks
  • 2 bay leaves
  • 675 g/ lb veal breast
  • 675 g/1½lb beef shin/shank or skirt/flank
  • 675 g/ lb veal silverside/pot roast
  • 1 ready-to-cook tongue
  • sea salt
  • salsa verde and mustards, including mostarda di Cremona, to serve


  1. Pierce the cotechino all over with the point of a knife and put into a large pan. Cover with cold water and leave to soak for 1 hour. Drain and cover with fresh water, then bring to the boil and simmer gently for 3 hours.

  2. Put the boiling fowl into a second large pan and cover with cold water. Add 4 peppercorns, 1 onion stuck with 4 cloves, 1 carrot, 1 stick of celery, 1 bay leaf and a good pinch of salt. Bring to the boil and simmer gently for 3 hours.

  3. Put the veal breast, the beef and the veal joint into a third large pan with the remaining peppercorns, onion stuck with cloves, carrot, celery sticks, bay leaf and a good pinch of salt. Cover with cold water and bring to the boil. Reduce the heat and simmer gently for 3 hours.

  4. After 1 hour of cooking, put the tongue in a fourth pan with cold water to cover, and bring to the boil. Simmer for 2 hours.
  5. When all the meat is cooked, transfer it all to a warmed casserole, discarding the studded onions, bay leaves and all the excess liquid.
  6. Serve the bollito misto from the casserole, removing the various elements and carving them at the table on a large board. Each serving should contain a little of each type of meat and a slice each of carrot and celery for colour. Serve it piping hot, with salsa verde and a selection of mustards.