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1
Place the chicken, beef shank, short ribs, red and white onions, celery, tomato, bay leaves, parsley, salt and peppercorns in a large pot.
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2
Add the chicken broth and the cold water, bring to a boil, reduce heat and simmer for 45 minutes.
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3
While the broth is simmering, make the sausage.
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4
Place the chicken breasts and the nutmeg in a food processor and use the pulse button to coarsely chop the mixture.
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5
Do not overprocess: this will yield a weird, spongy, bolognalike creation.
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6
When coarsely chopped, add the Parmesan, mortadella, parsley, garlic, eggs, salt and pepper and pulse briefly to combine.
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7
Shape this mixture into a log about 3 to 4 inches in diameter, wrap securely in cheesecloth and, after the broth has cooked for 45 minutes, add the sausage to the broth.
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8
Peel and cut the carrots into 2-inch chunks.
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9
Peel and cut the potatoes into 2-inch chunks.
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10
Forty-five minutes after the sausage has been added to the pot, add the carrots, potatoes and leeks and cook for 30 minutes.
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11
While the vegetables are cooking, make the minestra di semolina.
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12
Place the lightly beaten eggs in a bowl, add the Cream of Wheat and stir to combine.
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13
Add the Parmesan, 1 tablespoon of milk, the butter, the salt and pepper and whisk.
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14
The mixture should resemble a thick pancake batter.
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15
Add more milk, if necessary, to achieve this texture.
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16
Heat a nonstick skillet over medium heat.
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17
When hot, add the batter, smoothing to make one even layer.
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18
Cook for 1 minute, reduce the heat to low and continue cooking for 4 more minutes.
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19
Gently turn the pancake, cook for 3 minutes on the second side, turn out onto a plate and cool.
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20
Use a slotted spoon to gently remove the carrots, potatoes and leeks from the broth.
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21
Arrange on a warm platter, cover lightly with broth to avoid drying and keep warm.
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22
Remove the sausage, unwrap it, cut it into 1/2-inch slices and arrange them on a platter along with the beef shank, ribs and chicken, hacked into serving-size pieces.
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23
Strain the broth and return it to medium heat.
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24
Skim off any visible fat.
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25
Boil until the broth has reduced to 8 cups, about 7 minutes.
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26
Season to taste with salt and pepper.
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27
While the broth is simmering, use a sharp knife to cut the minestra di semolina into 1/4-inch chunks.
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28
Serve the broth liberally garnished with minestra di semolina as a first course, followed by the boiled meat and vegetables with the green and the red sauces below.
