Family Best Time >> Food

Bollito misto (Recipe from Piedmont)


Ingredients:8 people
  • scoter
    800 g
  • veal tongue
    1
  • veal shank
    1 kg 500
  • chicken
    1
  • carrots
    2
  • onions
    3
  • celery
    2 stalks
  • pepper grains, coarse salt
  • bouquet garni
    thyme, rosemary, parsley, sage and bay leaf
  • cloves
    4
  • green sauce:parsley
    1 packet
  • shallots
    2
  • capers
  • boiled egg
    1
  • olive oil
    10 cl
  • salt, ground pepper
  • garlic
    2 cloves


Preparation:
  • Preparation time:30 minutes


Difficulty:[usr 2]

Put the veal tongue in a pot of Cold water. Boil for 10 minutes. Drain it and then rinse it with cold water. Peel it immediately. Put it in a large casserole dish with the scoter, 2 peeled and sliced ​​onions, 1 onion studded with 4 cloves, the scraped carrots and the celery in sections. Pour cold water over it. Bring to a boil.

Add the bouquet garni, 1 tablespoon of coarse salt and 12 peppercorns.

Let it cook on a low simmer, skimming regularly.

After 1 hour of cooking, add the veal shank and the hen (1.5 kg). Fill the broth with a little water so that the meats are covered. Add the lemon zest. Cover the casserole. Let simmer for 1 hour 30 minutes over low heat.

Prepare the green sauce:mix the parsley, shallots, garlic cloves, 1 tablespoon of capers and the hard-boiled egg. Pour the mixture into a bowl. Add the oil little by little until you get a smooth sauce. Book cool.

Present the cut meats, chicken and tongue. Drizzle with broth.

Serve with green sauce and steamed potatoes.