Bollito misto piemontese 2
Instructions
Place in a large pot, Peel vegetables and cut into pieces, pour water and a big handful of coarse salt.
Bring to a boil, then plunge into the boiling liquid the piece of beef and half chicken; Cook for about an hour and add the bit of veal and calf's head (before ben scraped).
Continue cooking for another hour.
Meanwhile, in another pan cook the cotechino, before punzecchiato and wrapped in a towel, gauze for about an hour and a half.
When serving, place meat on one or two serving hot dishes, sprinkled them with a pinch of salt and cover with a ladle of broth.
Serve accompanied with Cremona mustard or salsa verde.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 600 g beef (priest's hat or spindle)
- 600 g of veal
- half calf's head
- by Stacie
- a cotechino
- 2 onions
- 2 carrots
- 2 celery sticks
- Salt
- To accompany:
- mostarda di Cremona
- salsa verde