3 Tips for Cooking Delicious Bollito Misto Piemonte Recipe

3 Tips for Cooking Delicious Bollito Misto

3 Simple surefire tips for cooking great delicious Bollito Misto

3 Tips for Cooking Delicious Bollito Misto

Bollito Misto is one of the main and famous Piemonte recipe. Its ease and its delicious flavor are guaranteed if you follow three simple tips.

If you want to know more about Bollito Misto recipes and how to serve it in a delicious and perfect Piemonte style read my guide to Bollito Misto Recipes Guide. There you can even find all what you need to know to chose the right meat cuts, that is really important.

Get My Bollito Misto Recipes Guide for FREE

There are only three things you need to take care while cooking:

  • Boiling water. Always, always, and always again, add meat only when the water boils. Because by putting the meat in already boiling water the outer walls of the pieces of meat cook quickly and allow to maintain inside all the flavor and nutrients. By placing the pieces of meat into cold water, however, the meat slowly releases its nutrients and tastes into the warming water. We have a saying in Piemonte to help to remember this simple rule, that translated sound like this:

    If a good bollito you want to eat

    in boiling water must be placed the meat.

    If a meat broth delicious you need to prepare,

    meats and vegetables a cold warming bath must share.

  • The right order. Add meat cuts in the correct order. Every meat has different time of cooking, it’s important to consider it. You can chose between two solutions:
    1. put all at the same time and then remove one by one as they are cooked or
    2. adding one by one the cut meats considering their cooking time so they will be ready at the same time.

I strongly advice you to chose the #2. Adding each one in the right order avoid to place the meat in the oven to stay warm while waiting the serving time. In this operation meat miss its flavor and dry. Thus, you just need a bit of math skills, calculating the time when you have to add cut meats starting the count from when you want to serve your Bollito Misto. Before the longest time cooking then one by one the others, considering the time when you want to serve your Bollito Misto:

Head of veal: 3 hours

Plate/Flank cuts, tongue, Foreshank Boneless, tail: 2.30 hours

Capon, or hen or rooster or chicken: 1.15 hour

Cotechino: 1 hour

Let’s try to simulate as if we were in your kitchen. Let me suppose you want to serve at 7 pm:

    1. 3.30pm: you can place your pots with vegetables and aromas to boil
    2. 4.00pm: as soon as the water boil, add head of veal
    3. 4.30pm: add Plate/Flank cuts, tongue, tail and Foreshank Boneless
    4. 5.45pm: add the hen or the chicken
    5. 6.00pm: add the cotechino

Please note that this instructions are valid for all the Bollito Misto Recipes, of course for the Bollito Misto Basic Recipe you have just three meat cuts: head, shin and flank steak therefore you will use the first three steps.

  • Vegetables. The delicious taste of Bollito Misto is due by combining the flavors of meat and vegetables and pot herbs. In Piemonte we do love to add many aromatic herbs to our dishes. This habit it is also healthy, as it permits to reduce salt and artificial aromas to recipes. Therefore never miss to put in your pot at least these ones:
    • 1 carrot
    • 1 celery
    • 1 clove of garlic
    • 1 onion
    • 1 bunch of parsley

Now that you know the secrets you can chose to cook the Basic or the Luxury recipe.

What is your favorite Bollito Misto Recipe?

Chose the Basic recipe if you are looking for something special to enrich your daily dinner:

Get Bollito Misto Basic Recipe

Chose the Luxury recipe if you want to add a lot of (Northern) Italian Style and Gusto to your Holiday table:

Get Bollito Misto Luxury Recipe

Bollito Misto Basic Recipe

Bollito Misto Basic Recipe

Bollito Misto Basic Recipe is the easiest way to taste the Northern Italian boiled meat recipe.

Bollito Misto Basic Recipe

This is the very basic and easiest Bollito Misto recipe. In terms of types of meats, quantities and preparation. It is prepared only with three cuts of beef and vegetables. It is very quick and easy recipe. Try it to start your Piemonte recipe experiments, or simply to taste a very good easy dinner ideas with family and friends. This is perfect for children because the flavor is really simple, savory but not spiced.

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 My Bollito Misto Recipes Guide for 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 3 different meat cuts:

Bollito Misto Basic Meat Cuts

  • Head of veal: the italian Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts. Read what meat cut do you need  here.
  • Foreshank boneless: the italian Muscolo
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 want to overreach you might want to cook the Luxury recipe, the complete and gorgeous full Bollito Misto made with seven different meat cuts:

Get Bollito Misto Luxury Recipe
Bollito Misto Basic Recipe

Cook Time: 3 hours

Total Time: 3 hours

Yield: 4

Bollito Misto Basic Recipe

Bollito Misto Basic Recipe is the easiest way to taste the Northern Italian boiled meat recipe. It is an easy and healthy way to cook and eat beef.

Ingredients

    Meat Cuts
  • Read More on Bollito Misto 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)
  • 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 two pots of water, they must be large enough to hold in one the head and in the other one the Plate/Flank cut (the Scaramella and Biancostato italian cuts) and the Foreshank boneless.
  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
  4. Cook the meat
  5. As soon as the water boils throw in one of the two the head, let it boil for 3 hours
  6. After 30 minutes throw in the second pot, the water is still boiling, the Plate/Flank cuts and the Foreshank boneless, let it boil for 2.30 hours
  7. Serve with sauces and dressings
  8. 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-basic-recipe/

Bollito Misto Luxury Recipe

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/