Name: Bollito Misto
Yield: Serves 8–10
Cuisine: Italian
Ingredients: 2 red onions, peeled; 2 pre-cooked cotechino sausages, or zampone di Modena; 1 head garlic, cut in half; 1 bunch parsley stalks (use the leaves for the accompanying Salsa Verde); 4 bay leaves; 4 carrots, scrubbed; 1 large boiling fowl or capon, about 2.25 – 2.75 kg (5-6 lb) in weight; 1 small ox tongue, about 1.2 – 1.5 kg (2.½-3.½ lb) in weight; sea salt and freshly ground black pepper; 2 tablespoons black peppercorns; 3 celery hearts, each divided lengthways into quarters; outside celery sticks, from the hearts; 20 carrots, scrubbed

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

This is the classic dish for New Year’s Eve in northern Italy. The lentils symbolise wealth, the meat health, and the mostarda, good spirits for the year to come.

Ingredients

1 small ox tongue, about 1.2 – 1.5 kg (2.½-3.½ lb) in weight
1 large boiling fowl or capon, about 2.25 – 2.75 kg (5-6 lb) in weight
2

Method

Soak the tongue in cold water, preferably for 24 hours, but at least 4-5 hours. Drain and place in a large saucepan. Cover with water and add half the stock ingredients. Simmer for 3 hours, skimming off any scum as it comes to the surface, until the tongue is soft and a fork or skewer can be easily inserted. Remove the tongue from the stock and place on a board. Peel off the skin – it should co

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Ingredients

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