Mixed boiled meat

1 kg beef, 1 free-range pullet, 500 gr calf's head, 500 gr pickled tongue, 1 cotechino (spiced pork sausage), 2 onions, 2 carrots, 1 celery stalk, salt.

Place the bullet, the beef and the chopped vegetables into a large pot. Add water and salt, bring to the boil, and simmer on a low heat for 2 hours, skimming every so often. Cook the tongue, the calf's head, and the cotechino each separately. Serve the meat very hot, sliced. Traditionally, the boiled meat is served accompanied by the following recommemnded sauces.

red sauce:
4 large very ripe tomatoes, 1/2 pepper, 1/2 celery stalk, 1 onion, 1 clove garlic, 1 sprig basil, 1 sprig parsley, 1 sprig rosemary, 1 chilli pepper, olive oil.
Peel and chop the tomatoes and sauté them in the oil with the finely chopped vegetables, the herbs and a pinch of salt. Once cooked, pass through a sieve or a food-mill and bring to the boil again. Take it off the heat and add a trickle of olive oil.
green sauce:
1 buch parsley, 2 eggs, 2 anchovy fillets, 8 capers, bread (without crust), 1 clove garlic, vinegar, olive oil, salt.
Finely chop the parsley, garlic, hard-boiled egg yolks, anchovy fillets, capers and the bread soaked in vinegar. Blend the ingredients well, adding salt and enough oil to make a fine, smmoth sauce.

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