Best 3 Bollito Misto Italian Boiled Meats With Red And Green Sauces Recipes

**Bollito Misto: A Journey Through Italian Culinary Delights**

Bollito Misto is a traditional Italian dish that showcases the art of slow cooking and the harmonious blend of flavors. Originating from the northern regions of Italy, this dish consists of a variety of boiled meats, each with its distinct texture and taste, accompanied by two vibrant sauces: the aromatic red Salsa Rossa and the herbaceous green Salsa Verde. Indulge in the tender beef, succulent pork, and flavorful chicken, complemented by the richness of the red sauce and the refreshing tang of the green sauce. Discover the secrets behind this classic Italian dish and explore the detailed recipes for both the boiled meats and the accompanying sauces, taking your taste buds on a culinary journey through the heart of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE

Bollito Misto (Italian Feast of Mixed Boiled Meats) Recipe image

The ultimate meat-lover's feast, Northern Italy's bollito misto is not an affair to be taken lightly; it will take some effort to procure all the meat and requires quite the appetite on the part of the diners. With long, slow cooking, the result is delicately and beautifully poached meats that are tender and silky, plus a flavorful broth that can be enjoyed as part of the meal, or at another time. Two bright, fresh, and very different sauces make the perfect condiments for the meats.

Provided by Daniel Gritzer

Categories Entree Dinner Mains

Time P2D

Yield 15

Number Of Ingredients 17

Ingredients

1 pound (450g) beef oxtail
1 whole beef tongue (2 pounds; 1kg)
1 3/4 pounds (795g) bone-in beef short ribs
2 1/2 pounds (1.1kg) bone-in, cross-cut beef shanks
2 3/4 pounds (1.25kg) boneless beef chuck roast
1 large yellow onion, halved
4 cloves
1 teaspoon whole coriander seed (optional)
1 teaspoon whole black peppercorns
1 bay leaf
2 rosemary sprigs
1 celery rib
1 whole head garlic, cut in half crosswise with skin
1 1/2 tablespoons kosher salt
1 chicken (3 1/2-pound; 1.6kg), divided into the bone-in breast, legs, and back
Flaky salt or coarse sea salt, for serving
Salsa Verde and Salsa Rossa , for serving

Steps:

Bring to a simmer and cook until meats are beginning to become tender, 1 to 2 hours. Add chicken legs and back and continue cooking until all cuts are tender enough to be easily pierced by a fork. Top up with water if needed at any point, to keep the meats submerged. The exact time it takes for all the cuts to become tender will depend heavily on the beef you have. They may not all cook at the same rate; if any become tender well before the others, transfer the finished piece to a pot or heatproof bowl with enough broth to keep it moistened, and set aside. Return to the pot with the broth when all the other cuts are tender.
Transfer to a refrigerator overnight.
Transfer all the meats to a work surface. Remove and discard bones from short ribs and carve into slices. Remove and reserve bones from beef shanks and carve shank meat. Peel outer layer of skin off tongue and discard, then trim any gristle and slice. Discard the chicken back and all the herbs, spices, and aromatic vegetables. Carve the chuck roast and chicken breast.
Arrange all the carved meats on a large platter, along with the oxtails, chicken legs, and reserved shank bones (this is the osso buco, and it has delicious marrow in it).
Moisten the meats with some of the warm broth (the rest of the broth can be seasoned with salt and served in soup bowls as part of the meal, or reserved to be enjoyed as broth at another time). Serve the bollito misto right away, sprinkling flaky or coarse sea salt on top and the salsa verde and salsa rossa alongside.

Nutrition Facts : Calories 857 kcal, Carbohydrate 1 g, Cholesterol 342 mg, Fiber 0 g, Protein 99 g, SaturatedFat 19 g, Sodium 880 mg, Sugar 1 g, Fat 49 g, ServingSize Makes enough for 10 to 15 people, UnsaturatedFat 0 g

BOLLITO MISTO

Bollito Misto image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 27

Ingredients

4 pounds beef brisket or top round
Salt and freshly ground pepper
4 cups beef stock or broth
About 4 cups water, enough to cover the beef
2 onions, peeled and quartered
4 celery stalks, cut in 1/2
1 bay leaf
4 carrots, peeled and cut into thirds
1 pound small boiling potatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Gorgonzola Sauce, recipe follows
Spicy Salsa Verde, recipe follows
4 ounces Gorgonzola
2 cups mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped parsley leaves, about 1 bunch
2 shallots, chopped
2 tablespoons chopped capers
2 cloves garlic, minced
2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
1 1/2 cups extra-virgin olive oil

Steps:

Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
In a bowl, stir all the ingredients together until combined. Serve in a side dish.

BOLLITO MISTO

Bollito Misto image

For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 22

Ingredients

3 tablespoons extra-virgin olive oil
1 pound beef brisket, fat trimmed
Coarse salt and freshly ground pepper
8 cups homemade or store-bought low-sodium beef stock
12 baby carrots, 4 chopped, 8 whole
2 celery stalks, 1 chopped, 1 cut into 1-inch pieces
1 1/2 medium red onions, 1/2 onion chopped, whole onion halved
2 sprigs flat-leaf parsley
1 dried bay leaf
1 pound cotechino sausage
2 sweet Italian sausages
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces
8 Red Bliss potatoes (or any boiling potatoes)
1 cup fresh flat-leaf parsley
1 cup fresh basil
1 cup fresh mint
1/4 cup capers, drained and rinsed
1 tablespoon whole-grain Dijon mustard, plus more for serving
2 anchovy fillets, rinsed
1 garlic clove, smashed
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.

Tips:

Choose high-quality cuts of meat for the bollito misto. Look for meat that is well-marbled and has a good amount of fat. This will help to ensure that the meat is tender and flavorful.
Use a variety of meats for the bollito misto. This will add flavor and interest to the dish. Some popular choices include beef, pork, veal, and chicken.
Season the meat well before cooking. This will help to enhance the flavor of the meat.
Cook the meat slowly and gently. This will help to keep the meat tender and juicy.
Make sure to skim the foam from the cooking liquid as it accumulates. This will help to keep the broth clear and flavorful.
Serve the bollito misto with a variety of sauces. This will allow your guests to customize their dish to their own taste.

Conclusion:

Bollito misto is a delicious and hearty Italian dish that is perfect for a special occasion meal. By following these tips, you can make a bollito misto that is sure to impress your guests. So next time you're looking for a new recipe to try, give bollito misto a try. You won't be disappointed!