Bollito Misto
Bollito misto ( Italian for "mixed cooked") is a traditional, sumptuous meat pot from Northern Italy . It consists of different types of meat and raw sausages, some of which have different compositions depending on the region, which are cooked and served with a typical sauce.
In Piedmont it is known together with Italian green sauce ( salsa verde ) as Bollito misto con salsa verde , in Emilia-Romagna the Bollito misto con mostarda is served with the classic Italian Mostarda di frutta (a hot sauce made from mustard fruits).
In the Piedmontese style, it usually consists of beef , veal , tongue and chicken as well as pork sausage ( cotechino ), stuffed pork's foot ( zampone ) and root vegetables . For preparation, beef tongue, sausage and pork foot as well as the beef are separately pre-cooked in salted water. Veal, chicken and vegetables are added to the beef later - finally also tongue, sausage and pork foot. Depending on the recipe, the ingredients also include veal's head , marrowbones and savoy cabbage . They are cooked to the end together. The resulting strong broth is served in advance. Meat and sausage are cut into thin slices, the chicken is cut up and everything is served with salsa verde , a vinegar-oil vinaigrette with herbs and hard-boiled and finely chopped eggs.
Spicy pickled mustard fruits are popular as an accompaniment to meat .
supporting documents
- Reinhardt Hess et al. a .: The real Italian cuisine. Typical recipes and culinary impressions from all regions. 1st edition. Gräfe and Unzer, Munich 2006, ISBN 3-8338-0240-5 ( excerpt from Google Books ). Last accessed on April 20, 2016.