Bollito misto piemontese
Bollito misto piemontese is the royal dish of Turin's culinary tradition, a masterpiece of home cooking that celebrates the quality of meat with simplicity and generosity. Seven different cuts of beef, chicken and cotechino simmer together in broth, creating a harmonious ensemble served with seven different sauces, including the celebrated bagnet verd. A dish that embodies the gastronomic wisdom of Piedmont.
Preparation
- 1
Prepare a broth by pouring water into a large pot and bringing it to a boil. Add the different cuts of beef, the chicken and the cotechino together with the vegetables cut into large pieces (onion, carrot, celery).
- 2
Salt the broth and bring to a boil again, then reduce heat to low. Simmer gently for approximately 1 hour and 45 minutes, skimming the surface if necessary in the first few minutes.
- 3
In the meantime prepare the traditional sauces: the bagnet verd by blending fresh parsley, garlic, soaked bread, vinegar and oil; the bagnet ross by mixing tomatoes, roasted red peppers, garlic and vinegar; have good quality mustard on hand as well.
- 4
Check the doneness of the meats after approximately 1 hour and 45 minutes: the beef and chicken should be very tender, the cotechino should have reached the right consistency without falling apart.
- 5
Gently drain the meats and arrange them on a large serving platter, keeping them warm. You can strain the broth to serve it separately in small cups as a first course.
- 6
Garnish the bollito misto with fresh parsley and serve accompanied by the seven traditional sauces and condiments, allowing each guest to compose their own plate according to their taste.
Chef's Tips
The secret to good bollito is slow and gentle cooking of the broth: it should never boil vigorously. Prepare the sauces the day before to allow the flavors to blend perfectly. The remaining broth can be stored for later use.