Bollito Misto – Italy

The name of this northern Italian specialty means “mixed cooked” and therefore it is mainly cooked meat, served in one piece and portioned only at the table. The composition of the meats is not obligatory. Beef, veal, tongue and chicken should be included in any case. Garlic sausages and pork can be added. The hot and cold dishes can also be varied. Meanwhile, the cold herb sauce (salsa verde) must not be missing in any case. Bollito misto is difficult to prepare for a small group of people.

Cook a little bit of salt. Pull off the tongue, arrange all the meats hot on a large board. Offer with boiled potatoes, steamed carrots, steamed cabbage or white cabbage, celery and beet leaf salad, small pickles, mixed pickles and pearl onions.

Salsa verde: finely chop eggs. Mix vinaigrette from oil, vinegar and spices, mix with eggs and herbs (e.g. tarragon, dill, chervil, parsley, lovage, burnet, chives). Allow the sauce to infuse for 2 hours.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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