Authentic Bollito Misto: Traditional Piedmontese Boiled Meats Recipe for 8
- Cotechino sausage: 800 g
- Veal tongue: 1
- Veal shank: 1.5 kg
- Chicken (hen): 1 (1.5 kg)
- Carrots: 2
- Onions: 3
- Celery stalks: 2
- Peppercorns, coarse salt
- Bouquet garni (thyme, rosemary, parsley, sage, bay leaf)
- Cloves: 4
- Parsley: 1 bunch
- Shallots: 2
- Capers: 1 tbsp
- Hard-boiled egg: 1
- Olive oil: 10 cl
- Salt, ground pepper
- Garlic cloves: 2
- Place the veal tongue in a pot of cold water. Bring to a boil for 10 minutes. Drain, rinse under cold water, and peel immediately.
- In a large casserole dish, combine the tongue, cotecchino, 2 peeled and sliced onions, 1 onion studded with 4 cloves, scraped carrots, and celery cut into sections. Cover with cold water and bring to a boil.
- Add the bouquet garni, 1 tablespoon coarse salt, and 12 peppercorns. Simmer gently over low heat, skimming regularly.
- After 1 hour, add the veal shank and chicken. Top up with water to cover the meats and add lemon zest. Cover and simmer for 1 hour 30 minutes.
- For the green sauce, blend parsley, shallots, garlic, capers, and hard-boiled egg. Gradually whisk in olive oil to form a smooth sauce. Chill until serving.
- Slice the meats, chicken, and tongue. Arrange on a platter, drizzle with broth, and serve with green sauce and steamed potatoes.
