Name: Bollito Misto
Prep time: 15 min
Cook time: 8 h 10 min
Total time: 8 h 25 min
Yield: 6 Servings
Ingredients: 3 pieces veal shank (about 8 ounces each), cut for osso buco; 6 small pieces beef short ribs (about 4 ounces each); 1 large onion, cut into 1-inch chunks; 2 fennel ribs, cut into 1-inch-thick slices; 2 turnips, peeled and cut into 1-inch chunks; White pepper to taste; 1 plum tomato, skinned, seeded, and finely chopped; 1 tablespoon chopped fresh Italian (flat-leaf) parsley; 6 thick slices French bread, toasted; 1 small lemon cut into 6 wedges; 8 parsley stems; 1 bay leaf; ¾ cup cooked orzo, or other small pasta; 6 chicken thighs, skinned; 2 carrots, cut into 1-inch chunks; Salt; 2 tablespoons freshly grated Parmesan cheese Salt; ¼ cup tightly packed fresh basil leaves, finely chopped; ⅓ cup mayonnaise; 2 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 2 cups chicken broth; Ground black pepper; 1 clove; 2 tablespoon toasted pine nuts, finely chopped; 1 cup dry white wine

Preparation info

6
Servings

Difficulty
Easy
Ready in
9 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Boiled dinners, from pot au feu to corned beef and cabbage, exist in every cuisine with access to water and fire. Bollito misto, the Italian version (it translates as “mixed boil”), abounds with a variety of meat and vegetables. As the ingredients simmer, they create a beautiful broth, which is the genius of all boiled dinners. Though everything cooks in a single vessel, the meal that emerges is a multi-course one. Serve the broth as a soup in a bowl with baby pasta and diced tomato;