Mixed Boiled Meats

Name: Mixed Boiled Meats (Bollito Misto Emiliano)
Yield: Serves 10–12
Cuisine: Italy
Ingredients: 100 g/3½ oz fresh breadcrumbs, soaked in milk and squeezed dry; 1 clove garlic, finely chopped and cooked in a little butter; 500 g/1 lb 2 oz veal silverside; giblets and liver of the capon, cooked in a little butter and chopped finely; 750 g/1½ lb beef brisket; 12 black peppercorns; 2 teaspoons coarse sea salt; 1 tablespoon finely chopped parsley; 1 large onion studded with 5 cloves; 2 eggs; freshly ground black pepper; 1 leek, washed thoroughly; 2 tablespoons finely chopped onion; 100 g/3½ oz Parma ham, minced; 1 bouquet garni; 4 sticks celery; 6 carrots; 1 capon; 6 pieces marrow bone, about 7.5 cm/3 in each; 1 cotechino

Bollito Misto Emiliano

Preparation info

Serves
10–12

Difficulty
Complex

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Bollito misto is a northern Italian dish that evolved because people liked to eat large quantities of meat but lacked an oven for roasting. The dish varies slightly from region to region.

Ingredients

750 g/1½ lb beef brisket
500 g/1

Europe
Italy
Marche
Main course
Mediterranean

Method

Bring 6 litres/9 pt of water to the boil in a large saucepan. Season with salt and peppercorns. Lower the heat to a simmer and put in the bouquet garni, all the vegetables, and the beef. It will take