Bollito Misto alla Piemontese
The Gran Bollito Misto Piemontese is the dish for special occasions: seven cuts of meat and seven different sauces. A sumptuous gastronomic ritual from Monferrato, a land of great wines and traditions.
In Monferrato, bollito is the star of winter Sunday lunches.
Preparation
- 1
Bring water to a boil with aromatic vegetables and coarse salt.
- 2
Immerse the meats one at a time: first the tongue, then the beef, finally the chicken.
- 3
Cook over low heat for 2-3 hours, skimming regularly.
- 4
Cook the cotechino separately in cold water.
- 5
Prepare the bagnet verde: blend parsley, anchovies, garlic, vinegar and oil.
- 6
Slice the meats and arrange them on a warm cutting board.
- 7
Serve with bagnet verde, bagnet rosso and mostarda di frutta.
Chef's Tips
The meats should be immersed in already boiling water to seal in the juices. The broth is precious: use it for agnolotti or risotto.