Italian recipes

Bollito Misto With Salsa Verde

Course : Italian
Source: Mario Batali
Serves: 1

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Ingredients:

2 pounds calfs tongue - -- (1 tongue)

3 quarts water

4 tablespoons red wine vinegar

2 medium carrots -- peeled and quartered

2 medium celery ribs -- cut into 1 inch pieces

1 medium spanish onion -- peeled, stuck with

2 whole cloves

4 pounds veal shank

1 pound beef brisket

2 pound beef cheeks

4 links beef sausages

1 medium capon -- cut into 4 pieces

2 pounds turkey breast - -- (1/2 breast)

=== salsa verde ===

1 bunch Italian parsley leaves -- picked from stems

2 fillets salt-packed anchovies -- headed, gutted, and rinsed

1 tablespoon salt-packed capers -- rinsed and drained

1 extra large hard-boiled egg -- roughly chopped

4 medium cornichons

2 tablespoons white wine vinegar

1 teaspoon salt

1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

Cover calf's tongue with warm water and boil 40 minutes. Drain, cool and peel off outer skin and membrane. In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 minutes. Add brisket, beef cheeks and sausages and boil, covered, 30 minutes. Add capon and turkey breast and boil uncovered, 45 minutes. Replace dissipated water with each step. Remove each piece of meat and arrange on a platter. To make salsa verde, place parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute. Carve meat and serve with salsa verde. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5717

Bollito Misto With Salsa Verde

Ingredients:

Preparation / Directions:

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