Bollito Misto

Name: Bollito Misto
Yield: Serves 10
Cuisine: Italy
Ingredients: 1 very large roasting chicken (a 2.7-3.5kg/6-8 lb capon-type bird is ideal); 10 medium-sized boiling potatoes (optional); 2 veal knuckles sawn off the end of the shins; 10 medium-sized leeks; 4.5kg/10 lb assorted veal or beef bones, sawn into pieces; Salsa Rossa; 1 bottle (750ml/27fl oz) of red wine; Salsa Verde; 13 onions; 10 carrots; 13 celery stalks; 1 pickled ox tongue; 1 calf’s foot (ask your butcher to singe the hairs off); 2tbsp sunflower oil; 2 shins of veal, each weighing 675g/1 ½lb), tied into neat joints; 1 zampone or cotechino sausage; 1 shin of beef in a round, weighing about 900g/2lb and tied in a neat joint; 4 bay leaves

Preparation info

Serves
10

Difficulty
Medium

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

Behind its prosaic ‘boiled meats’ title lies one of the great dishes of the global kitchen, and the Italian variation on the pot au feu theme that I like best Essentially a dish from Piedmont it is today a house speciality that people in Italy still go a long way to find.

Restaurants which offer it have special steel serving chariots with individual compartments for the beef, veal, tongue, chicken and zampone or cotechino sausage which are all carved at the t