Bollito Misto con Salsa Verde

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the tongue, cover it with a little salted water and bring it to the boil. Cover and simmer for 2 - 2 1/2 hours. Wash all meat. Boil up about 4 litres of salted water with peppercorns. Simmer covered beef for about 2 hours. Skim off any foam that develops more often.

2. 2

   Peel or clean and wash the carrots, celery, leek and 2 onions. Halve the onions. Tie 300 g carrots, celery and 1 stick of leek to a bunch. After 1 hour, add the onions, chicken and veal to the beef and cook for 1 hour. For the sauce, wash the parsley and pluck. Peel garlic and 1 onion, dice roughly. Puree everything with anchovies, capers, vinegar and oil. Season to taste with pepper. Clean and wash broccoli and fennel. Divide broccoli into florets. Cut fennel into slices, rest of carrots and leek into slices or pieces.

3. 3

   Peel garlic and 1 onion, dice roughly. Puree everything with anchovies, capers, vinegar and oil. Season to taste with pepper. Clean and wash broccoli and fennel. Divide broccoli into florets. Cut fennel into slices, rest of carrots and leek into slices or pieces. Quench tongue, peel skin. Add tongue, sausage and prepared vegetables to the meat and leave to stand for about 10 minutes. Cut the meat and sausage open and arrange with the vegetables (use broth elsewhere). Add the sauce. Boiled potatoes taste good with it

4. 4

   Quench tongue, peel skin. Add tongue, sausage and prepared vegetables to the meat and leave to stand for about 10 minutes. Cut the meat and sausage open and arrange with the vegetables (use broth elsewhere). Add the sauce. Boiled potatoes taste good with it

5. 5

   With 10 people:

Nutrition Facts

KCAL
760 kcal

CARBS
10 g

FATS
45 g

PROTEINS
77 g