🍖 Bollito misto

Name: Bollito misto
Total time: 210 min
Yield: 8
Cuisine: Italy · Piedmont
Ingredients: 1 kg beef brisket or shoulder; 600 g veal shank or shoulder; 1 chicken (about 1.2 kg) or 4 chicken legs; 1 cooking sausage (about 400 g); 2 carrots, 2 celery sticks and 1 onion, halved; 1 bay leaf, a few peppercorns, salt; Salsa verde: a large bunch of parsley, 1 tbsp capers, 1 garlic clove, 2 tbsp vinegar, 6 tbsp olive oil

Origin: Italy · Piedmont

560kcal

per serving · 350 g

160kcal

per 100 g

63 gProtein18 g / 100 g

28 gFat8 g / 100 g

10 gCarbs3 g / 100 g

Bollito misto, “mixed boil”, is a northern Italian feast of several meats — beef, veal, chicken and a cooking sausage — slowly simmered with carrot, celery and onion. The meats are sliced at the table and served with a little of the hot broth and a sharp green sauce of parsley, capers and garlic called salsa verde. It is a classic of cold-weather Sunday lunches.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein18 g protein per 100 g — 45% of the calories

Pork — checkbecause of: sausage

Not vegetarianbecause of: beef, veal, chicken, sausage

Not veganbecause of: beef, veal, chicken, sausage

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Celery

What it is made of

beefvealchickensausagecarrotcelerygreen salsa

Recipe

8 servings210 min

Ingredients

1 kg beef brisket or shoulder
600 g veal shank or shoulder
1 chicken (about 1.2 kg) or 4 chicken legs
1 cooking sausage (about 400 g)
2 carrots, 2 celery sticks and 1 onion, halved
1 bay leaf, a few peppercorns, salt
Salsa verde: a large bunch of parsley, 1 tbsp capers, 1 garlic clove, 2 tbsp vinegar, 6 tbsp olive oil

Method

Bring a large pot of salted water to the boil with the vegetables, bay leaf and peppercorns. Add the beef and simmer gently for 1 hour, skimming.
Add the veal and simmer for another hour, then add the chicken and cook for 1 more hour until all the meats are tender.
Cook the sausage separately in simmering water for about 1 hour so its fat stays out of the broth.
Make the salsa verde: chop the parsley, capers and garlic finely and stir in the vinegar and oil with a pinch of salt.
Slice the meats, arrange them on a warm platter with the vegetables, spoon over a little broth and serve with the salsa verde.

How to make it lighter

Fill the plate with lean beef, veal and skinless chicken and take only a small slice of sausage.
Salsa verde is mostly oil: use a teaspoon or two, not big spoonfuls — 1 tbsp oil ≈ 120 kcal.
Chill the broth and lift off the fat, then serve it as a light soup the next day.

History

Bollito misto is most closely tied to Piedmont and Emilia-Romagna, where the full version traditionally brings together many different cuts served from a trolley in restaurants. It grew out of the long-simmered boiled meats of northern Italian farm and festive cooking, and today it is mostly a winter and holiday dish.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →