Bollito Misto Luxury Recipe

Bollito Misto Luxury Recipe is the great delicious boiled meat of Northern Italy. Perfect for Holiday and convivial dinners. Served with plenty of sauces. Healthy and Easy.

Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared when families meets and dine together, like in Holidays and special occasions, as Christmas Eve, Easter and Birthday dinners. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight persons.

We do serve it with many sauces, integral coarse salt and extra virgin olive oil. Discover all the secrets and tips of the greatest delicious Northern Italian mixed boiled meat on the Guide to Bollito Misto Recipes:

Get Bollito Misto Recipes Guide FREE

This is a very easy recipe, you do not need to prepare anything you just throw the meat into the water. But there are some tips that you must know to cook it in the right way. Be sure to get the best from your Bollito Misto using these 3 simple surefire tips:

Get 3 Tips for Cooking Delicious Bollito Misto

Bollito Misto Luxury Recipe is made using 7 different meat cuts:

Bollito Misto Luxury Recipe Meat Cuts

  • Head of veal: Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts. Read what meat cut do you need  here.
  • Foreshank boneless: Muscolo
  • Tongue
  • Tail
  • Capon or Hen or Rooster or Chicken: during the Christmas time we can find capon, otherwise we use one of the others. You can chose what you prefer, I have listed them in order of traditional use.
  • Cotechino: it is very typical and of good luck, it is always included in Bollito Misto and in the New Year’s Eve, when it’s served with lentils.
Read more about the meat cut, how to chose the perfect ones for an outstanding and original flavor on Bollito Misto Recipes Guide.

If you like the easy dinner idea but this is too much for your family you can try the Basic version. This is a smallest Bollito Misto we use for daily dinner, when we want to serve something special for our narrower family.

Get Bollito Misto Basic Recipe
Bollito Misto Luxury Recipe

Cook Time: 3 hours

Total Time: 3 hours

Yield: 8

Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared when families meets and dine together, like in Holidays and special occasions, as Christmas Eve, Easter and Birthday dinners. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight persons.

Ingredients

    Meat Cuts
  • Read how to chose the right meat cuts on Bollito Misto Recipes Guide
  • 1 pound ca. Head of veal (italian Testina)
  • 1 pound ca. Plate/Flank cuts (the Scaramella and Biancostato italian cuts)
  • 1 pound ca. Foreshank boneless (italian Muscolo)
  • 1 pound ca. Tongue
  • 1 pound ca. Tail
  • 1 pound ca. Cotechino
  • 1/2 Capon or Hen or Rooster or Chicken
  • Flavors for broth
  • 2 carrot
  • 2 stacks of celery
  • 2 cloves of garlic
  • 2 onions
  • 2 bunch of parsley
  • For the sauces
  • Serve using as many sauces as you like, you can find all on Bollito Misto Recipes Guide

Instructions

    Prepare the broth
  1. Fill three pots of water, they must be large enough to hold in one the head, the tail and the cotechino, in the second one the Plate/Flank cut (the Scaramella and Biancostato italian cuts), the Foreshank boneless and the tongue, in the third one the half capon (or hen or rooster or chicken).
  2. Place in each one, cleaned, 1 carrot, 1 stack of celery, 1 clove of garlic, 1 onion cut in half, 1 bunch of parsley
  3. Put on the fire and wait for the water to boil the #1 pot
  4. Cook the meat
  5. In this Bollito Misto you put in boiling water the meat at different time, this is to get the best from your bollito. Read why on the 3 Simple surefire tips for cooking great delicious Bollito Misto.
  6. After 30 minutes, as soon as the water boils, throw in the #1 pot the head, let it boil for 3 hours
  7. At the same time put on the fire and wait for the water to boil the #2 pot
  8. After 30 minutes throw in the #2 pot, where the water is still boiling, the Plate/Flank cuts, the Foreshank boneless and the tongue, let them boil for 2.30 hours
  9. At the same time add in the #1 pot the tail, let it boil for 2.30 hours
  10. After 45 minutes put on the fire to boil the #3 pot
  11. After 30 minutes, as soon as the water boil, throw in the #3 pot the capon (or the hen or rooster or chicken)
  12. After 15 minutes put in the #1 pot the cotechino
  13. Serve with sauces and dressings
  14. Once cooked, roughly cut into slices and place in a large serving dish put on the table sauces and dressings

Notes

Bollito Misto is a really simple and easy recipe. To prepare a great and delicious Bollito Misto you just need to read and always use these 3 simple secret surefire tips. To chose the right and perfect meat cuts read the Bollito Misto Recipes Guide

http://milkhoneyandrum.com/bollito-misto-luxury-recipe/

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