Bollito Misto With Salsa Verde And Friggone Recipe

1. 1

   Place the tongue, beef brisket and beef cheeks in a large soup pot, cover with cool brodo, add in the vinegar and bring to a boil.

2. 2

   Lower heat to a high simmer and cook for 45 min.

3. 3

   Add in the sausages and the capon and bring to a boil, lower the heat to a high simmer and cook covered for 30 min, replenishing with water as necessary to keep all meat covered.

4. 4

   To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in the food processor and blend till smooth, about 1 minute.

5. 5

   Remove the meat from the broth and serve some of the broth, the salsa verde and Friggone.

6. 6

   This recipe yields 4 servings.

No additional tips available.