Bollito misto with green sauce

Ingredients

Directions

1. 1

   Wash the tongue, cover it with a little salted water and bring it to the boil. Cover and simmer for 2-21/2 hours. Wash all meat. Boil up about 4 l 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.

3. 3

   For the sauce, wash the parsley, pluck. Peel garlic and 1 onion, dice roughly. Puree everything with anchovies, capers, vinegar and oil. Season to taste with pepper.

4. 4

   Clean broccoli and fennel, wash. Cut broccoli into florets. Cut the fennel into slices, the rest of the carrots and leek into slices or pieces

5. 5

   Quench your tongue, pull off your skin. Add tongue, sausage and prepared vegetables to the meat and let it stand for about 10 minutes. Cut the meat and sausage open and arrange with the vegetables (use broth for other purposes). Add the sauce. Boiled potatoes go well with it