Bollito misto

Name: Bollito misto
Cuisine: Italy
Ingredients: Green Sauce, doubled; 1 head celery, outer layers removed; 4 large carrots, peeled and trimmed; olive oil; 2 kg veal marrow bones; 1 calf’s foot; 2 bay leaves; 12 black peppercorns; 2 tbsp salt; a handful of parsley stalks, spare from the recipe for green sauce; a handful of parsley stalks, spare from the recipe for green sauce; 1.5 kg beef brisket on the bone; 1 shin of veal, boned and tied (the bone should be sewn up by your butcher and added to the marrow bones); 1 large chicken (ask for a capon); 1 salted ox tongue, soaked in cold water for 3 hours; 1 salted ox tongue, soaked in cold water for 3 hours; 1 cotechino, or other good-quality pure pork sausage suitable for boiling; 1 cotechino, or other good-quality pure pork sausage suitable for boiling; salt and pepper; salt and pepper; 3 leeks, left as whole as possible but well rinsed

Preparation info

Serves
10

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

La Colombina d’Oro was, until it shut in 1974, Soho’s only authentic North Italian restaurant. Owned by a truly remarkable lady, La Signora, it served wonderful tortelloni, ravioli, tagliatelle, risotti, cotechino e lenticchie, and the pinnacle of meat cookery, bollito misto. When La Signora (I never dared address her in the second person singular, always with the more respectful plural) died, her distraught husband locked the restaurant and never opened it again. The site remained empty bu

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method