Bollito Misto with Salsa Verde Recipe

Name: Bollito Misto with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 calf's tongue (2 pounds); 3 quarts water; 4 tablespoons red wine vinegar; 2 carrots, peeled and quartered; 2 celery ribs, cut into 1 inch pieces; 1 Spanish onion, peeled and stuck with 2 cloves; 1 veal shank (3 to 4 pounds); 1 pound beef brisket; 2 beef cheeks; 4 beef sausages; 1 capon (cut into 4 pieces); 1/2 turkey breast (about 2 pounds); 1 bunch Italian parsley (leaves picked from stems); 2 saltpacked anchovies, headed, gutted and rinsed; 1 tablespoon saltpacked capers, rinsed and drained; 1 hardboiled egg, roughly chopped; 4 cornichons; 2 tablespoons white wine vinegar; 1 teaspoon salt; Freshly ground black pepper

Servings: persons

1 calf's tongue (2 pounds)
3 quarts water
4 tablespoons red wine vinegar
2 carrots, peeled and quartered
2 celery ribs, cut into 1 inch pieces
1 Spanish onion, peeled and stuck with 2 cloves
1 veal shank (3 to 4 pounds)
1 pound beef brisket
2 beef cheeks
4 beef sausages
1 capon (cut into 4 pieces)
1/2 turkey breast (about 2 pounds)
1 bunch Italian parsley (leaves picked from stems)
2 saltpacked anchovies, headed, gutted and rinsed
1 tablespoon saltpacked capers, rinsed and drained
1 hardboiled egg, roughly chopped
4 cornichons
2 tablespoons white wine vinegar
1 teaspoon salt
Freshly ground black pepper

1
Cover calf's tongue and warm water and boil 40 minutes.
2
Drain, cool and peel off outer skin and membrane.
3
In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil.
4
Cover and boil 45 minutes.
5
Add brisket, beef cheeks and sausages and boil, covered, 30 minutes.
6
Add capon and turkey breast and boil uncovered, 45 minutes.
7
Replace dissipated water with each step.
8
Remove each piece of meat and arrange on a platter.
9
To make salsa verde: place parsley, anchovies, capers, hardboiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute.
10
Carve meat and serve with salsa verde.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 calf's tongue (2 pounds), 3 quarts water, 4 tablespoons red wine vinegar, 2 carrots, peeled and quartered, and more.

Yes, Bollito Misto with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bollito Misto with Salsa Verde

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