Bollito Misto con Salsa Verde
Northern Italy's magnificent feast of mixed boiled meats served with vibrant green herb sauce. Adding the beef and veal first and the chicken later, staggered by their different cooking times, keeps every meat tender rather than some overcooked.
Ingredients
Instructions
Bring a large pot of water to boil with carrot, celery and onion.
Add beef and veal, simmer gently for 1 hour.
Add chicken and continue simmering 45 minutes.
Cook cotechino separately according to package instructions.
Blend parsley, capers, anchovies, garlic, olive oil and vinegar into salsa verde.
Slice all meats and arrange on a large platter.
Serve with salsa verde, mostarda and boiled potatoes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.