Bollito Misto Piemontese is a typical dish of Piedmontese culinary tradition. Prepared with a selection of cuts of beef and veal, accompanied by vegetables and condiments, it is a true celebration for the palate. The secret of a good bollito misto lies in choosing quality meats and in the long cooking time that produces tender, flavorful meat. Served with its classic salsa verde and spicy sauces, it is a dish that should not be missing from the table on special occasions.
Bring a sufficient amount of water to a boil, flavored with the vegetables
When it reaches a boil, plunge in the beef and after an hour add the veal point and tail
Boil the veal head and tongue separately in boiling water flavored with aromatics
Once cooked, the meats should be arranged on a very hot serving platter
Then sprinkle them with a little coarse salt and ladle over some of their hot broth
The Piedmontese bollito can be accompanied by the classic bagnet verd piemontese or by bagnet ross, or by a sweet-and-sour pepper sauce, or even by fruit mustard
The simplest accompaniment is a drizzle of excellent extra-virgin olive oil with a pronounced yet delicate fruitiness
Large pot
Bay leaves
Kitchen twine
Store the Piedmontese bollito misto in the refrigerator in an airtight container for a maximum of 2-3 days.
The Piedmontese bollito misto is a traditional dish from Piedmont, known for its unique aroma and flavor.
Italy, Piemonte
