Bollito Misto Recipe

Name: Bollito Misto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ox tongue small, about 1.2 1.5kg in weight; 1 fowl lrg boiling, or capon; 2 sausages pre cooked cotechino, or zampone di Modena; 20 carrots scrubbed; 3 celery hearts each divided lengthways into quarters; sea salt; freshly ground black pepper; 1 bunch parsley stalks, use the leaves for the accompanying 1 head garlic cut in half; 4 carrots scrubbed; 4 bay leaves; 2 red onions peeled; 2 tablespoons black peppercorns; celery sticks outside, from the hearts

Servings: persons

1 ox tongue small, about 1.2 1.5kg in weight
1 fowl lrg boiling, or capon
2 sausages pre cooked cotechino, or zampone di Modena
20 carrots scrubbed
3 celery hearts each divided lengthways into quarters
sea salt
freshly ground black pepper
1 bunch parsley stalks, use the leaves for the accompanying 1 head garlic cut in half
4 carrots scrubbed
4 bay leaves
2 red onions peeled
2 tablespoons black peppercorns
celery sticks outside, from the hearts

1
Soak the tongue in cold water preferably for 24 hours but at least 45 hours.
2
Drain and place in a large saucepan.
3
Cover with water and add half the stock ingredients.
4
Simmer for 3 hours skimming off any scum as it comes to the surface until the tongue is soft and a fork or skewer can be easily inserted.
5
Remove the tongue from the stock and place on a board.
6
Peel off the skin it should come away easily.
7
Return the skinned tongue to the saucepan and cook for a further 30 minutes.
8
After the tongue has been cooking for 2 hours put the boiling fowl in another large saucepan and cover with water.
9
Add the remaining stock ingredients and very gently simmer for 1.3/42.1/2 hours depending on size.
10
Cook the sausages according to the instructions on the packet.
11
Zampone are larger and will take 40 minutes to cook.
12
Cotechino will be ready in 20 minutes.
13
Add the carrots and celery hearts to the chicken 20 minutes before serving.
14
Season with a little salt.
15
Turn off the heat under the three pans and keep the meats in their various stocks.
16
Taste the chicken stock and add more salt if necessary.
17
To serve cut the tongue into 5mm thick slices; the chicken (some white and some brown meat) into similar slices; and the sausages into 8mm slices.
18
Arrange on a large warm serving plate and pour over some of the strained chicken stock. Arrange the carrot and celery around the meats.
19
Serve with Salsa Verde mostarda di Cremona and lentils (qv).

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ox tongue small, about 1.2 1.5kg in weight, 1 fowl lrg boiling, or capon, 2 sausages pre cooked cotechino, or zampone di Modena, 20 carrots scrubbed, and more.

Yes, Bollito Misto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bollito Misto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions