The piedmontese bollito
Instructions
In a large pot, bring to a boil five gallons of salt water and flavoured with celery, onion, carrot.
Then soak up the beef and lower the heat so that the liquid sobbolla.
After an hour, add the veal, chicken, and cook for about 2 hours at moderate heat.
Meanwhile, in another pot filled with cold water dip cotechino after rally the skin with a needle and let boil for about 2 hours.
Turn off, let rest 10 minutes in water, then remove and drain them well.
Together the various meats on a large serving dish, serve with a side of boiled potatoes, salsa verde or other sauces.
Accompanying wines: Barbera d'Asti "Superiore" (also "Lively"), DOC Colli Euganei Rosso DOC, Rosso Piceno DOC.
Ingredients and dosing for 8 persons
- 1000 g of beef sirloin
- 1000 g of veal tip
- 1000 g of calf head
- 1 veal tongue small
- 1/2 hen
- 1 small cotechino
- 1 costa of celery
- 1 onion
- 1 carrot
- Salt