Grand Boiled Dinners

These are what I CALL “two-piece soups,” the extravaganzas of the carnivore world, soups that are destined to be eaten in two or more courses. There is a first course, soup, followed by a main course of the meats and vegetables that have been cooked to make the soup. According to the country by which the dish is inspired, there will be condiments too.

They are feasts, eaten at home or in restaurants—where the Bollito Misto even has its own, very grand, serving wagon. Meats are taken out of the broth and sliced and served. These soups are made for a group. The quantity is increased by adding more cuts of meat rather than by increasing the size of the cut, unless the group to be served is huge.