Bollito Misto alla Piemontese (Piedmontese Boiled Meat)
Category: Main Course (Secondi Piatti)
Serves: 6
The Piedmontese cuisine offers a dish that is a true embodiment of comfort, tradition, and elegance โ Bollito Misto alla Piemontese. This hearty dish features an assortment of tender meats, each cooked to perfection and served alongside flavorful condiments that elevate its savory profile. Ideal for a festive family gathering or a special dinner, this recipe is a testament to the rich culinary heritage of Piedmont in northern Italy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (various cuts) | 1.4 kg |
| Capon (whole) | 1 |
| Cotechino (Italian sausage) | 1 |
| Carrots | 4 |
| Onions | 3 |
| Celery | 4 stalks |
| Parsley | 1 bunch |
| Black Pepper | To taste |
| Garlic | 3 cloves |
| Cloves (whole) | 3 |
Instructions
Bollito misto alla piemontese is an iconic Italian dish that involves slow-boiling various cuts of meat to create a rich, flavorful broth, with the meats served alongside traditional condiments. This step-by-step guide will help you recreate this classic in your own kitchen, ensuring that every bite is filled with warmth, tradition, and taste.
Step 1: Preparing the Ingredients
Start by thoroughly washing the vegetables under cold running water. This will ensure that any dirt or residue is removed before you begin cooking. Take the carrots, onions, and celery and set them aside for the broth, which will develop the base flavors for the meats.
Step 2: Boiling the Broth
In a large pot, add enough cold water to cover the meats you will be cooking. Bring the water to a boil, allowing it to bubble away for about 15 minutes. During this time, prepare the various cuts of meat โ scaramella, tenerone, and coda (different cuts of beef), and the testina (head meat). You can choose any cuts of beef that are traditionally used in this recipe, but each should be rich in flavor and suitable for slow cooking.
Step 3: Cooking the Meats
Once the water has come to a rolling boil, add the beef cuts to the pot. These meats, which will cook slowly for hours, should be submerged fully in the water. While they are cooking, use a sharp knife to clean the lingua (tongue), rubbing it under cold water to ensure it is free of impurities. Follow the same cleaning method for the testina (head). These meats require special attention, as they can often contain a tougher outer layer that needs to be peeled away before eating.
Step 4: Adding the Aromatics and Vegetables
Now, add the vegetables, parsley, garlic, black pepper, and whole cloves into the pot. Allow the broth to simmer on medium heat for about two hours, letting the flavors meld together. Stir occasionally and check the meat for tenderness. The longer it simmers, the more flavorful the broth will become. Keep an eye on the pot and add water as needed to ensure the meat remains submerged throughout the cooking process.
Step 5: Cooking the Capon and Cotechino
While the beef cuts are cooking, prepare the capon and cotechino in separate pots. Place the capon (whole chicken-like bird) into a pot with water, adding aromatics and vegetables like onions, carrots, and celery. Simmer the capon for about one and a half hours. At the same time, place the cotechino sausage in another pot of water, keeping it unseasoned and without additional vegetables. Allow the cotechino to cook for about one hour.
Step 6: Checking the Meats
To ensure that the meats are cooked perfectly, check their doneness with a fork or skewer. For the scaramella, tenerone, and coda, the meat should be tender and easily pierced. Once done, remove the meats from the pot and place them on a cutting board. For the tongue, carefully remove the outer layer of skin, which can be tough and rubbery. Slice the tongue into thin pieces once it has cooled slightly.
Step 7: Assembling the Dish
Once all of the meats have been cooked, it is time to assemble your Bollito Misto alla Piemontese. Begin by preparing a large serving platter. Line the bottom of the platter with fresh mixed greens or lettuce leaves. This will create a beautiful base for the meats and also add a refreshing contrast to the rich flavors of the dish.
Carefully arrange the sliced meats on the platter, ensuring that the slices are placed neatly and evenly across the serving dish. Leave the center of the platter open to make room for the whole capon. Place the capon in the center, ensuring it remains whole for an impressive presentation.
Step 8: Serving with Sauces
The Bollito Misto alla Piemontese is traditionally served with a variety of sauces to enhance the flavors of the meats. The three most common accompaniments are:
- Salsa Rubra: A spicy, tomato-based sauce that adds a rich, tangy kick to the meats.
- Cren (Horseradish): A sharp, pungent sauce that cuts through the richness of the meats and adds an invigorating bite.
- Salsa Verde: A fresh green sauce made from parsley, garlic, and vinegar, offering a zesty, herbal contrast to the tender meat.
Place the sauces in small bowls alongside the platter, and allow your guests to serve themselves as they please.
Step 9: Keeping it Warm
Before serving, keep everything warm by covering the platter loosely with foil or placing it in a low oven. The Bollito Misto should be served hot, as this will enhance the experience, allowing the tender meat and fragrant broth to shine.
Final Thoughts
Bollito Misto alla Piemontese is a dish steeped in tradition, and every bite tells the story of centuries-old culinary practices in the Piedmont region of Italy. The slow cooking of various meats, combined with fresh vegetables and aromatic spices, creates a dish that is both hearty and elegant. Whether served at a special occasion or as a Sunday meal with family, this dish will undoubtedly leave your guests satisfied and impressed.
Remember to serve it with the classic Italian sauces and enjoy the meal in the company of friends and family. Each bite is a reminder of the warmth and richness of Italian home cooking. Enjoy your Bollito Misto alla Piemontese, and buon appetito!
