Bollito Misto (Italian meat pot)
easy
180 mins
180 mins
Ingredients
- 500 g Beef from the shoulder
- 500 g Breast of veal
- 500 g Chicken filet
- 7-10 Tbsp Salt
- 2 Bay leaves
- 1 TABLESPOON Peppercorns
- 1 kg Carrots
- 1 Perennial celery
- 1 Stalk leek (leek)
- 2 Onions
- 1.5 kg Potatoes
- 500 g Cotechino or cooked sausages (Italian sausage speciality)
- 1 glass (53 ml) Capers
- 1 Garlic clove
- 1 collar Parsley
- 10 g Anchovy fillets in salt
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Lemon juice
Directions
- 1
Wash the meat, dab dry. Boil up about 4 litres of salted water. Season with laurel and peppercorns. Add beef and veal, bring to the boil and simmer for about 2 1/2 hours. Skim off any foam that develops more often.
- 2
Peel or clean and wash carrots, celery, leek and onions. Tie 300 g carrots, 1/4 celery and leek to a bunch, add to the meat with onions after about 15 minutes. Cut the rest of the carrots and celery into pieces about 5 cm long. Peel, wash and roughly dice the potatoes. Add chicken filet, prepared vegetables and sausage to the beef and veal after approx. 1 3/4 hours. For the salsa verde capers pour into a sieve and drain well. Peel garlic. Wash parsley, shake dry. Pluck the leaves from the stalks, except for something to garnish. Puree parsley, capers, garlic, anchovy fillets and oil with a blender.
- 3
Peel garlic. Wash parsley, shake dry. Pluck the leaves from the stalks, except for something to garnish. Puree parsley, capers, garlic, anchovy fillets and oil with a blender. Season to taste with salt, pepper and lemon juice. Cut the meat and sausage open and arrange on a plate with the vegetables. Garnish with parsley and add Salsa Verde
- 4
With 8 people:
Nutrition Facts
600 kcal
27 g
30 g
55 g
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