Bollito di Carne

This is rather celebrational & Christmassy. Luisa says they serve this, then follow with a dessert of mascarpone, some more mostarda & baicoli biscuits. Serve the meats with the Salsa piccante di peperone e acciughe (overleaf) & some other accompaniments, such as fresh horseradish sauce & Mostarda.

The idea with this recipe is to cook the meats, then use the delicious broth that remains to make Pasta in broth (opposite) or a lovely