Mixed boiled meats
calories: high
category: second course
cost: medium
difficulty: high
preparation time: 180
Ingredients
Calf's head 300 gr.
Spareribs 300 gr.
Calf tongue 300 gr
Breast of veal 300 gr.
Beef 300 gr.
Cotechino (large pork sausage) 300 gr.
Oxtail 300 gr.
Calf breast 300 gr.
Carrots 2
Onions 2
Celery 2 stalks
Rosemary 1 sprig
Extra-virgin olive oil 3 spoonfuls
Salt to taste
Pepper to taste
For the Green Sauce
Left-over bread 2 slices
Parsley 5 spoonfuls
Sage 3 leaves
Black pepper a pinch
Cloves a pinch
Nutmeg a pinch
Cinnamon a pinch
Ginger a pinch
Wine vinegar 3 spoonfuls
Garlic 2 cloves
Water 1 glass
Salt to taste
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Wine Tips
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Spareribs 300 gr.
Calf tongue 300 gr
Breast of veal 300 gr.
Beef 300 gr.
Cotechino (large pork sausage) 300 gr.
Oxtail 300 gr.
Calf breast 300 gr.
Carrots 2
Onions 2
Celery 2 stalks
Rosemary 1 sprig
Extra-virgin olive oil 3 spoonfuls
Salt to taste
Pepper to taste
For the Green Sauce
Left-over bread 2 slices
Parsley 5 spoonfuls
Sage 3 leaves
Black pepper a pinch
Cloves a pinch
Nutmeg a pinch
Cinnamon a pinch
Ginger a pinch
Wine vinegar 3 spoonfuls
Garlic 2 cloves
Water 1 glass
Salt to taste
See our
Wine Tips
for your meals
Preparation Boil water in a large pot together with the spices and salt as well as the celery, rosemary, onion, garlic and parsley.
Add the breast of veal, the beef and the oxtail to the pot and cook for 2 or three hours over a low heat. The tongue and calf's head must be boiled separately with the same method, skimming ever now and then to remove impurities. Prick the cotechino with a fork and boil it separately in cold water.
When the meat is tender, remove it from the pot and lay it on a board. Slice it as requested and serve hot with vegetables.
How to prepare the Green Sauce
Soak the bread in water and when it has risen, mash it with a fork. Add the herbs, spices, crushed garlic, and crush the mixture thoroughly until the sauce is smooth. Add the vinegar and stir well. Taste and add salt if necessary. Pass it through a sieve and serve it in a saucepot. The Chef's tips Barbera di Monferrato is a 12° dry red wine having small quantities of Fresia, Grignolino and Dolcetto, to be served at 16 to 18°C. Curiosity This dish is traditionally served with boiled potatoes, buttered spinach, and red onions boiled in vinegar. Kitchen salt is also provided with a salt mill to be freshly ground and added as desired to season this dish.
Add the breast of veal, the beef and the oxtail to the pot and cook for 2 or three hours over a low heat. The tongue and calf's head must be boiled separately with the same method, skimming ever now and then to remove impurities. Prick the cotechino with a fork and boil it separately in cold water.
When the meat is tender, remove it from the pot and lay it on a board. Slice it as requested and serve hot with vegetables.
How to prepare the Green Sauce
Soak the bread in water and when it has risen, mash it with a fork. Add the herbs, spices, crushed garlic, and crush the mixture thoroughly until the sauce is smooth. Add the vinegar and stir well. Taste and add salt if necessary. Pass it through a sieve and serve it in a saucepot.
