Bônet (Piemonte Chocolate Pudding)

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

The Bônet (booh-net), also written as bunet or bonet, but pronounced the same way, is one of the must of traditional Piemonte cuisine.

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.
The one I publish here is the old recipe of the ancient delicious Piemonte chocolate pudding. As for bagna cauda and other regional dishes there are many variations, almost one for each family.
For example, in many families bônet is prepared without cocoa and coffee, and with the add of vanilla. A sort of pudding Piemonte style but with the addition of rum and Marsala wine and ladyfingers biscuits.
The word bônet means cap, and refers to the shape of the mold used often – circular, with a depression in the middle – reminiscent of the headgear used in the past by the farmers in the region. I also suggest that its name originates from the word bonnet, that in many languages in the past meant headgear.

Bônet is made with simply and very popular ingredients here in Piemonte: milk, eggs, sugar (I use the raw brown, that is much more healthy), cocoa, ladyfingers biscuits, amaretti biscuits, rum and Marsala.

About ladyfingers biscuits, preparing this recipe I discovered that are biscuits spread everywhere in the world and that in each country have different name. In Italy ladyfingers are called Savoiardi: literally “from Savoia family”.

The preparation is so easy and quick that could really be called as a great basic unmissable recipe in every cookbook family.

You can pour the mixture for cooking in a round pudding mold but in Piemonte has become popular to bake it in a rectangular, plumcake style mold.

Bonet Piemonte Chocolate Pudding

In Piemonte we prepare it as 5 minutes dessert but it is considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas’s eve, New Year’s eve. For this reason I think could be a delicious try for an American Thanksgiving or other festive day around the world.

 

Bônet (Piemonte Chocolate Pudding)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Ingredients

  • 35 fl.oz. of whole milk
  • 3.5 oz. ladyfingers
  • 1 small cup of Italian espresso
  • 1 tablespoon instant coffee
  • 2 tablespoons of rum
  • 2 tablespoons of Marsala
  • 4.5 oz. amaretti biscuits
  • 2 oz. unsweetened cocoa powder
  • 7 oz. of brown sugar
  • 5 eggs

Instructions

  1. Boil the milk and let it cool
  2. Cramble the Ladyfingers and amaretti biscuits
  3. Pour into the milk the crambled biscuits, espresso coffee and instant coffee
  4. In a very large bowl put the eggs, the brown sugar, cocoa and mix them together for a few minutes until you have a mixture smooth and creamy
  5. Combine the two mixtures and add the Marsala and the rum
  6. Pour in caramelized pudding mold (see how to caramelize a pudding mold on budino recipe)
  7. Bake the bônet in a preheated oven at ca. 350°F for about 40 minutes
http://milkhoneyandrum.com/bonet-piemonte-chocolate-pudding/

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

Piemonte Ancient Risotto with Sausage and Rum (Antico Risotto Salsiccia e Rum)

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition.

Milk Honey and Rum first video recipe!

I’m so excited to announce the first video recipe on Milk Honey and Rum! I’m unfamiliar with the production of video and it was a small challenge. The result is not perfect but I hope this video helps to better understand the steps. This too, as many recipes on this site, is really easy and hopefully the video shows it well.

A recipe of the seventeenth century

Piemonte Ancient Risotto with sausage and rum is a very ancient recipe. It seems that the recipe dates back to the period at the end of the seventeenth century in which they were flourishing trade and commerce with Europe. Most likely just a result of the Peace of the Pyrenees, when the traders came into contact with many goods produced in Spain and imported, among others, the Rum.

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition.

According to the sources it seems that at the end of the seventeenth century imports far exceeded the value of exports. It is also worth mentioning that the contamination from the Spanish into the cuisine of Piemonte were not missing.
Not only the Rum but also the so-called tartra, the “battuta” (chopped with a knife) of raw meat pie served in a compact circular, whose name derives from the Spanish or turtle cake, flan circular.

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition. Someone in the season love to grate over some truffles. Personally I love to eat this risotto without any other flavours, as its own is so complete and harmonious.

 

Piemonte Ancient Risotto with Sausage and Rum (Antico Risotto Salsiccia e Rum)

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6

Ingredients

  • 18 oz. of rice for risotto like Carnaroli or Roma or Arborio
  • 2 stalks celery with leaves
  • 2 onions
  • 1 carrot
  • 2 cloves of garlic
  • 3.5 oz of butter
  • 1 large handful of Parmesan cheese
  • 4-5 tablespoons of tomato sauce
  • Beef or vegetable broth
  • 1 bunch of herbs tied with kitchen string (rosemary, sage, bay leaves)
  • 1/2 cup of rum
  • 14 oz of lean sausage
  • olive oil
  • black pepper

Instructions

    For this recipe are available the video instructions on you tube
  1. Prepare a bunch of herbs
  2. Remove the sausage from its casing and crumble
  3. Chop onion, celery and carrot
  4. Put the mixture in a saucepan, along with the whole garlic cloves and a couple of tablespoons of olive oil
  5. When the soffritto is ready add the sausage and let it brown for a few minutes
  6. Pour almost all the rum (save 3 tablespoons) and let it soak
  7. Put the rice and toast it, turning occasionally moving the pot, or using a wooden spoon
  8. add the tomato sauce and a ladle of broth, stir and leave to absorb
  9. Put the bunch of herbs into the rice
  10. as soon as the first ladle of broth will be absorbed, add another tablespoon, and proceed in this way, typical of rice cooking, until the rice is cooked
  11. As soon as the rice is cooked, turn off the stove, remove the bunch of aromatic herbs and garlic
  12. cream the rice with butter, rum and Parmesan
  13. Let stand 3-5 minutes, then serve hot
http://milkhoneyandrum.com/piemonte-ancient-risotto-with-sausage-and-rum-antico-risotto-salsiccia-e-rum/

Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition.

The Complete Guide to Bagna Cauda

«I wrote this ebook to give anyone the opportunity to easily prepare, enjoy and offer Bagna Cauda at home.»

Elisa

Hi Piemonte food lovers!

I’m so excited to announce my first ebook, and it’s FREE!

Bagna cauda is the essence of Piemonte

Bagna Cauda is the dish symbol of Piemonte well known internationally and a very essential part of the tradition and culture of Piemonte.

Bagna cauda is a dish born in the cold autumn nights of Piemonte, between the valleys shrouded in mist and the smell of must.

It is a dish made with simple and poor ingredients, that was the basics of the peasant diet of the people of Piemonte.

There are many Bagna Cauda recipes

There are hundreds, perhaps thousands of recipes of Bagna Cauda, because it is a familiar dish and every small town, every farm, every family had its ingredients, its dose and its tricks to make this simple dish a veritable tribute to the “goodness of the simplicity”.

This dish is still the symbol of Piemonte in the world, wherever there are groups of people from Piedmont. In Brazil, in Australia and in many other countries, are still prepared similar dishes, descendants of the Bagna Cauda.

Bagna cauda is the perfect dish to taste wine

It is the dish of wine par excellence, one of the dishes that arises during winemaking and that accompanies some of the wine symbols of Piemonte: red wines, full bodied, tannic sometimes.

Bagna Cauda is a perfect dish for festivity and eves

It is the dish of the poor, who had nothing, but they knew that the belly is not really sated if, with a little bit of food, does not enjoy the family and the joy of being reunited together after the work in the fields, around a table and in the heat of the stoves.

What you’ll find in this the ebook

My main purpose is to to give anyone the opportunity to easily prepare, enjoy and offer Bagna Cauda at home. As the goal of Milk Honey and Rum is to pair recipes with culture, thus I decided to talk about the recipes, the ingredients, and the wines along with the history of the dish and of its ingredients. Here you’ll find the 5 most famous recipes, plus the one on Milk Honey and Rum, along with the way you could taste it better.

Briefly in this guide you’ll find:

  • The 5 most famous and delicious Bagna Cauda recipes
  • The wine to pair with Bagna Cauda to bring out the flavour
  • The complete list of vegetables
  • Some unexpected, but still traditional, ingredient to discover
  • How to serve it in a perfect Piemonte style
  • The full and complete history of Bagna Cauda and of each of its ingredients
The interest in Piemonte recipes is growing fast and I’m very happy to be a part of all this, conveying the recipes I love.

You can find the original page for the ebook here:

The Complete Guide to Bagna Cauda


Cheers!
Elisa Cerruti
 Founder, Milk Honey and Rum, Piemonte recipes enthusiast

I hope you enjoy it!
 If you find value here, please let your friends know about this ebook. 

Budino Piemonte Pudding

Budino Piemonte Pudding

Budino Piemonte Pudding

The Budino (boo-dee-no) Piemontese or Piemonte pudding is one of those basic desserts of Piedmontese cuisine, never missed at the end of a good meal or a snack.
I can still remember the smell of budino baking on the stove in my grandmother’s house. It was prepared once for the whole week. My grandmother was used to prepare it for my snacks.

She always said that milk, sugar and eggs were the best nourishment for two legs always in a hurry as those of the children. Today, cow’s milk is a food particularly controversial, but for me the taste of the pudding is a reminiscent of my childhood, and is just like the warm embrace of my grandmother after I peeled a knee in the backyard.

Budino Piemonte Pudding

 

It’s not a secret, for me, cooking and food are therapeutic. So this pudding, made of simple and ancient foods is still a great “friend” who comforts me at the end of the most difficult days.

It’s a vanilla pudding with the addition of an ingredient used in the preparation of Piemonte desserts: the amaretti biscuits.

If you are looking for something simple but delicious and impressive for a family dinner or for some festivity try to prepare it. The amaretti biscuits are essential, if you do not find them try adding chopped hazelnuts and walnuts. The taste is not the same, but they are ingredients that were used to enrich the puddings in the homes of the peasants of Piedmont.

Budino Piemonte Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Budino Piemonte Pudding

Ingredients

  • 35 fl.oz. whole milk
  • 1 teaspoon of natural vanilla powder
  • 12 oz. sugar (I've used raw brown sugar)
  • 8 eggs
  • 2 tablespoon of Rum
  • 6 amaretti biscuits

Instructions

  1. In a pot pour milk, 3.5 oz. of sugar and vanilla. Put on the stove and warm but not boil, stirring occasionally
  2. As soon as the milk is hot remove from heat and let cool.
  3. Meanwhile, in a bowl, pour the remaining 8.5 oz. of sugar and eggs.
  4. Blend with an electric mixer until creamy smooth and homogeneous
  5. As soon as the cream is smooth add the amaretti biscuits crumbled with hands and rum
  6. Combine milk cream eggs and sugar, mix well with an electric mixer
  7. Take a pudding mold pour 3 or 4 tablespoons of sugar and put it on low heat to caramelize
  8. When the sugar has become caramel spread on the walls of the mold by moving over the flame
  9. Pour the mixture into the pudding mold or into many little molds by 1 portion each, and put in a preheated oven at about 380° F and bake for about 30-40 minutes (if you are using little molds cooking time is halved)
  10. Once cooked remove from the oven and let cool completely. As soon as the pudding reach the room temperature put in fridge.
  11. Before serving overthrow the pudding on a serving platter and serve cut into slices with some typical dry biscuit, such as meliga cookies.
http://milkhoneyandrum.com/budino-piemonte-pudding/

Budino Piemonte Pudding

 

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco is a very common dish, particularly common in the southern Piedmont: Asti, Langhe, Monferrato, Cuneo.
It is a dish served at room temperature as an appetizer, before the abundant meals for which the Piedmontese are famous.
The Piemonte Sour Peppers combine all ingredients typical of this land:

  • peppers, loved and consumed diffusely in Piemonte, arrived here thanks to the trade of the seventeenth century and, since then, have become an integral part of the local diet. Carmagnola, a small town near Turin, is famous for their variety of peppers, also celebrated in a famous fair which is held every year in late spring
  • anchovies, food symbol of Piemonte cuisine, an essential ingredient of the dish symbol of Piemonte bagna cauda and also a food rich in tradition and history in this land.
  • the flavors of the basil and parsley as reminiscent of peasant origin in many dishes that literally born in the gardens of a poor and dirt poor Piemonte, austere and “sabaudo” (from the Savoy Family) that is a word often used as a synonym for austerity.
  • tastes like sour capers and vinegar that are often used to create a contrast sour who Piedmontese love and that belongs to the typical taste of many dishes of Piemonte.

This recipe is very quick and easy peasy. It is a very good way to approach the use of anchovies in cooking. Of course it’s possible to prepare Peperoni in Brusco without anchovies or reducing the quantity, but the taste will change deeply.

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Calories per serving: 156

Ingredients

  • 3 sweet and fleshy peppers, 1 red, 1 yellow and 1 green
  • 1.7 fl.oz. extra virgin olive oil
  • For the Sour Sauce
  • 1 handful of basil leaves
  • 1 handful of parsley leaves
  • 1 clove of garlic
  • 6 anchovy fillets in oil
  • 1 tablespoon capers in vinegar
  • 3 tablespoons red wine vinegar

Instructions

  1. Clean the peppers: wash externally under the water, then open them in half and remove the core and remove all the seeds and the white "ribs"
  2. Cut them in square or diamond
  3. Put all ingredients for the sour sauce in a blender: anchovies, basil, parsley, garlic, capers and vinegar and coarsely chop
  4. Put 2 or 3 tablespoons of extra virgin olive oil in a pan and pour the peppers
  5. Sauté the peppers for a few minutes
  6. After about 5 minutes, add the sauce, stir well and cook for another 5-8 minutes
  7. The peppers will be ready as soon as they are cooked on the surface and crispy within
  8. When ready turn off the heat, leave to marinate for a few minutes
  9. You can serve cold in summer or with the first cold of autumn are also warm delicious
http://milkhoneyandrum.com/peperoni-brusco-piemonte-sour-peppers/

Biscotti di Meliga (Cornmeal Italian Cookies Piedmond Style)

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

 

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte.
They are used alone or to accompany other desserts such as budino or ice cream.
I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful.
The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine of the cornmeal used for polenta.
This recipe is very simple and fast.

I recommend just two things:

  1. the butter must be cold, not at room temperature, this allows a better working of the dough
  2. leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other.

That’s it! Enjoy 🙂

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte. They are used alone or to accompany other desserts such as budino or ice cream. I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful. The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine corn flour used for polenta. This recipe is very simple and fast.

Ingredients

  • 5 oz. of wheat flour
  • 9.5 oz. of corn flour
  • 9.5 oz. of icing sugar
  • 8 oz. of butter
  • 3 egg yolks
  • grated zest of 2 oranges
  • 1 pinch of salt
  • flour for the oven plate

Instructions

  1. In a large bowl put the two flours, butter, cold from the refrigerator and cut into cubes, sugar, pinch of salt, orange zest and 2 egg yolks.
  2. Working with a wooden spoon, then with your hands until dough is smooth.
  3. Arrange on a oven plate a baking paper and sprinkle with one or two tablespoon of flour.
  4. When the mixture is homogeneous create with your hands a ball of the size of a walnut
  5. Lay it on the oven plate, and engrave on a cross with a knife.
  6. Beat the third egg yolk with a fork and using a pastry brush, brush it over the biscuit
  7. Repeat filling the surface of the plate of the oven, taking care to leave about 1.5 inches between one and the other.
  8. Bake in a preheated oven at 390° Fahrenheit for a few minutes.
  9. As soon as the surface is golden remove from the oven.
  10. Allow to cool thoroughly before removing them from the plate.

Notes

I recommend just two things:

the butter must be cold, not at room temperature, this allows a better working of the dough leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other. That's it! Enjoy 🙂

http://milkhoneyandrum.com/biscotti-di-meliga-cornmeal-italian-cookies-piedmond-style/

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

3 Easter Recipes Ideas Quick, Easy, Healthy, Piemonte Style

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Easter is coming and if you are looking for something new for your family and friends, maybe for a picnic, a brunch or something really easy you are in the right place.

Easy recipes for a complete meal

These 3 recipes are very easy, oversimple I could almost say. They will be loved from all the family. You can use all together as a complete health meal or pick just some of them to enrich your Easter table.

Comfort food

I chose, for this Easter, 3 recipes easy and comfortable. A true comfort food. They are ideal for a picnic, they can also be served cold for a brunch with friends or for a lunch at home maybe in the greenery of your garden. They can all be prepared the day before, refrigerate and serve cold or at room temperature.

These are also recipes for a romantic picnic for two.
The kids will love the cup savoy, and will be amazed by fairy omelette made ​​with the flowers of the forest.

Healthy recipes

These Easter recipes are all healthy recipes, low in fat and carbohydrates, rich in nutrients, very balanced and economical. Are also a new and fun way to try the cuisine of Piedmont.

Wine Pairings

They are very good accompanied with good wine from Piemonte, such as a Barbera or as an Arneis or a Erbaluce. But you can enjoy them with local wine, or a beer, or simply with water.

Primrose FrittataSpring SaladBowl of Savoy

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, or as a starter. Go to Primrose Frittata recipe >

Spring Salad Recipe Piemonte

An healthy salad recipe, fresh and delicious, rich in colors and nutrients. An easy dinner recipe. Save Spring Piemonte salad recipe with your healthy dinner ideas and your salad recipes. Go to Spring Salad recipe >

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. It is very fresh and savory. Easy, quick and cold. Perfect for Holidays. Could be prepared the day before with a great flavor. Go to Bowl of Savoy recipe >

Primrose Frittata Recipe – Picnic, Brunch, Healthy, Cheap Idea

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, starter.

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Picnic Recipe

 

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Primrose Frittata Piemonte Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

  • 1 big handful of primroses, collected in fields unpolluted
  • 8 eggs
  • 1 clove of garlic
  • salt and pepper to taste

Instructions

  1. Clean carefully the primroses, removing the roots, the withered leaves and flowers, then wash them well under running water and dry
  2. Coarsely cut leaves and flowers together
  3. Chop the clove of garlic
  4. Breaking eggs into a large bowl and beat with a fork
  5. Add the garlic and primroses
  6. Sprinkle with salt and pepper to taste
  7. Coat a baking pan with baking paper
  8. Pour in the mixture
  9. Place in preheated oven at 200 degrees for 20-30 minutes
http://milkhoneyandrum.com/frittata-recipe-primrose-picnic-brunch-healthy/

Bollito Misto Recipes Guide

Bollito Misto Recipes Guide

The definitive Guide for cooking and eating greatest delicious Northern Italian mixed boiled meat. Bollito Misto Recipes Guide: all the recipes and sauces, simple tips.

Bollito Misto Recipes Guide

This one of the most famous meat stew of Northern Italy. It is a stew of mixed meat with a very ancient history. It was a noble dish, as it was prepared for the court using high qualities meats. Now we use it in Holiday occasions, mainly in the cold seasons. In the very ancient Piemonte tradition Bollito Misto was prepared the thursday before Christmas.

The thousands flavors recipe

It is perfect when you want to serve a meat based main dish but you know your guests have many different tastes. Bollito Misto is a perfect meat dish that satisfy the tastes of all, because people add flavors using sauces. You serve it plain, with all the sauces typical of Piemonte but also with your favorite sauces like mustard, ketchup, mayonnaise, oil, salt, and pepper. Imagine many bowl on your table filled with sauces around the main dish. It is easy and delicious, that’s it. You just need to follow the recipe instructions and never miss our secrets for the greatest ever Bollito Misto.

We serve it typically with at least one of these sauces:

  • Green Sauce: is the par excellence sauce to accompany boiled. It’s traditional name is Bagnetto verde, literally “Green little bath”, prepared with parsley, anchovies, eggs and crumb of bread soaked in vinegar.
  • Red Sauce: is the second great and very traditional sauce for Bollito Misto. It is called Bagnetto rosso literally, “Red little bath” and it is cooked with tomatoes, vegetables and spices.
  • Honeybee sauce: in Piemonte it is called Sausa d’Avije that literally means sauce of honeybee, salsa di api in italian, it is very simple and delicious and it is prepared with mustard powder, honey and walnuts.
  • Garlic Sauce: one of the easiest sauces of Piemonte. It’s original name is Agliata. It is prepared with eggs and garlic.
  • Sweet Pepper Sauce: Salsa di Peperoni:  made with sweet pepper bell, bagnetto rosso and pickled vegetables
  • Poor man’s Sauce: Salsa del Povr’om: literally “” it is prepared with sauce that remains from cooking stews or braised, vinegar, bread crumbs and pepper.
  • Pink Sauce: in italian its name is Salsa rosa, prepared with tomatoes sause, anchovies, garlic and parsley.
  • Horseradish Sauce: Salsa di cren: “Horseradish sauce” prepared with horseradish, crumb of bread soaked in vinegar and pepper.

This list is not complete. I will add periodically new sauces recipes, as soon as they are ready.

In Piemonte we always use to serve Bollito Misto with two other kind of flavouring. Never miss to place on the table:

  • integral coarse salt
  • extra virgin olive oil

Many people love to season Bollito Misto just with a few grains of integral coarse salt and a drizzle of olive oil. If it is the first time you eat Bollito Misto you really need to try this typical kind of topping.

The never fed up meat recipe

As you could prepare it in many different ways you can cook Bollito Misto many times, never get fed up, but each time improving results and savor. Once you get the main flavor and secrets you can be creative and try different vegetables and meat cuts, composing the tastes as you prefer. This is an easy recipe, with a long life in your cookbook as you can always change some ingredient creating something new. Perfect for children, for who needs to slow down fat and calories in diet. 

Here in Piemonte we have mainly two versions of Bollito Misto:

  1. Bollito Misto Basic Recipe
  2. Bollito Misto Luxury Recipe

Meat Cuts

Bollito Misto Basic Recipe Meat Cuts

Bollito Misto Basic Meat Cuts

The meat cuts for the Bollito Misto basic recipe are 3:

  • Head of veal: Testina
  • Plate/Flank cuts: the Scaramella and Biancostato italian cuts
  • Foreshank boneless: Muscolo

Head

Head meat is the meat that remains on the skull after the removal of the skin, cheeks, tongue and lips. It is a very fat cut, and must be boiled alone, using a different pan.

Plate/Flank cuts

Bollito Misto Recipe Meat Cut
Scaramella includes “Beef Plate, Inside Skirt (IM)” MBG 121D and “Beef Loin, Steak Tail” MBG 176

The Scaramella and Biancostato, in the international meat cuts manual, are not specific meat cuts as in Italy are. I have made a long research to understand how to provide the best solution for this bollito misto basic cuts. This is the best way to overcome these differences. I have used, beside the cuts’ names, the Meat Buyer Guide number, so it will be very easy to find these meat cuts in your groceries or to ask theme to your butcher.

Scaramella

With respect to the Scaramella I must note that the different ways to slaughter make different type of meat that you will find from your butcher. The italian Scaramella is made ​​up of 3 body parts: the external oblique muscle of abdomen, internal oblique muscle of the abdomen and the transversus abdominis muscle. These parts are slaughtered and cut in a different way in the United States:

  1. the transverse muscle is sold alone and constitutes the “Beef Plate, Inside Skirt (IM)” MBG 121D
  2. the internal oblique muscle of the abdomen and the abdominal external oblique are sold together in the “Beef Loin, Steak Tail” MBG 176

So if you want to cook the original Bollito misto you can try to buy both MBG 121D and MBG 176, tie them together on one another and boil the meat in this way.

Biancostato

Another cuts we use, instead of Scaramella that we really prefer, is the Biancostato, for which the differences recurs. The Biancostato is a part of the anatomy that includes together the rectus abdominis and the external oblique muscle of the abdomen (Obliquus externus adbominis). In the United States is used to separate these two muscles in two different pieces:

  1. the rectus abdominis is sold as “Beef Flank” or “Flank Steak” MBG 193
  2. the external oblique muscle of the abdomen instead is part of the “Strip Loin” MBG 182 and of the “Beef Loin, Steak Tail” MBG 176

In many recipes is told to use ONLY the flank steak, but this has a very different result, as the meat in flank steak is very thin, while the Biancostato is a rough cut of third choice, full of gristle and fat. The flavor change consistently using only the flank steak. Also in this case you can try to “recreate” the original cut, buying the flank steak and “Beef Loin, Steak Tail” MBG 176, tying them together.

Foreshank Boneless

Is located in the region of the forequarter leg between the carpus and elbow. The anatomical basis of bone is made ​​up of the radius and ulna. It is formed by a large set of muscles and tendons:

  • extensor muscle oblique metacarpal
  • extensor muscle front of the metacarpal
  • extensor muscle of the third finger
  • extensor muscle of the anterior phalanges
  • extensor muscle of the fourth finger
  • muscle cubital external
  • latissimus handheld
  • cubital internal muscle
  • flexor surface of the phalanges
  • deep flexor of the phalanges

Bollito Misto Luxury Recipe Meat Cuts

Bollito Misto Luxury Recipe Meat Cuts

The meat cuts for the typical Bollito Misto luxury recipe, that we call Gran Bollito Misto are 7:

The 3 meat cuts of Bollito Misto Basic recipe plus the following 4:

  1. Tongue
  2. Tail
  3. 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.
  4. 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.

 

Simple and great recipe

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 3 simple secret surefire tips.

Get 3 Tips for Cooking Delicious Bollito Misto

Bollito Misto Basic Recipe

It is the basic and easiest one 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.

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Bollito Misto Luxury Recipe

This is the most complete version of Bollito Misto. It is prepared for Holiday dinners, when families meets and dine together. It is prepared with seven different meat cuts, is a recipe created for convivial dinners and its minimum dose serve eight people.

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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