BOLLITO RECIPES

BOLLITO MISTO RECIPE - MARTHA STEWART

Bollito Misto Recipe - Martha Stewart 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 Chicken Recipes

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.

BOLLITO MISTO RECIPE | FOOD & WINE

Bollito Misto Recipe | Food & Wine image

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender. Slideshow: More Italian Main Dishes

Provided by Food & Wine

Total Time 5 hours 0 minutes

Yield 20

Number Of Ingredients 27

Ingredients

Two 4-pound chickens
2 3/4 cups kosher salt
1 1/2 cups sugar
3 gallons cold water
16 dried hot red chiles
6 bay leaves
4 heads of garlic, halved horizontally
2 large white onions, sliced
2 tablespoons black peppercorns
1 1/2 tablespoons coriander seeds
1 teaspoon fennel seeds
1 star anise pod, crushed
Eight 1 1/4-pound whole fresh pork shanks or one 6-pound veal shank, cut into 4 sections by the butcher
One 6-pound beef brisket
5 pounds garlic pork sausages
6 celery ribs, cut into thirds
6 carrots, cut into thirds
4 heads of garlic, cloves smashed
6 dried hot red chiles
6 bay leaves
3 large onions, quartered
2 cups parsley
1 fennel bulb, thickly sliced
One 1-ounce package thyme sprigs
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 bottles dry white wine

Steps:

salt and brine the meats
make the bollito

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