Mixed boiled meats

Mixed boiled meats

Il gran bollito misto

By
From
The Collection
Serves
10-12
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
600g pork skin, without fat
cayenne pepper
nutmeg, freshly grated
flat-leaf parsley, finely chopped
rosemary, finely chopped
salt
pepper
2 uncooked cotechino sausages, 300g each
4 celery stalks, trimmed and cut into chunks
2 large onions, 1 spiked with 4 or 5 cloves
few black peppercorns
4 bay leaves
beef brisket, about 1.5kg
1 salted veal tongue, about 600–800g
veal brisket, about 1kg
1 chicken, about 1.5–2kg

Method

  1. Lay the pork skin flat on a surface and sprinkle with cayenne, nutmeg, parsley, rosemary, salt and pepper. Roll up and tie with string. Put into a saucepan with the cotechino and cover with cold water. Bring to the boil, then lower the heat and simmer for about 3 hours.
  2. Meanwhile, put 3 of the celery stalks, the clove-spiked onion, peppercorns and bay leaves in a large pot of lightly salted water and bring to the boil. Add the beef and cook gently for 30 minutes. Add the tongue and veal brisket to the beef and simmer for 2 hours, skimming regularly to remove any scum from the surface. Top up with boiling water to cover.
  3. Cook the chicken separately in water to cover, with the remaining celery and onion, for 1–1 ½ hours, depending on age. When all the meats are cooked and tender, remove them from the liquor. Peel and trim the tongue. Slice the meats and arrange them on a large serving plate. Serve hot, accompanied by salsa verde, a little of the stock, and some mostarda di Cremona.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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