BOLLITO MISTO (ITALIAN BOILED MEATS WITH RED AND GREEN SAUCES)
Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces - one green, one red - round out the dish as condiments.
Provided by David Tanis
Categories meat, main course
Time P2DT5h
Yield 6 to 8 servings
Number Of Ingredients 34
Steps:
- Prepare the meats: Season chuck roast and beef shank generously with salt and pepper and let sit for 1 hour at room temperature or refrigerate overnight, if time permits. Transfer meats to a 12-quart pot. Use the whole cloves to stick the bay leaves onto the whole onions, and add to the pot along with peppercorns, celery stalks and large carrots.
- Cover with 4 quarts water (or a little more to cover) and bring to a boil. Reduce heat, cover with lid ajar and cook at a bare simmer for 2 to 3 hours, until meats are fork tender.
- Make the salsa verde: Purée parsley, basil and capers in food processor with about 1 cup olive oil to make a rough, loose paste. Transfer to a bowl, and stir in red-pepper flakes, salt and pepper, scallions, horseradish and vinegar. Thin with more oil to desired consistency. You should have 1 1/2 cups. (Both sauces can be made well ahead of time. The salsa verde will keep for 2 to 3 days in the refrigerator and is great on grilled fish, chicken or vegetables.)
- Make the salsa rossa: Soak bread cubes with red wine vinegar until soft. Transfer to a blender or food processor, along with roasted peppers, garlic, tomato paste, paprika and cayenne. Blend until smooth, thick and creamy. Transfer to a bowl, stir in olive oil until it's the consistency of a milkshake. (Don't worry if it's a little thin.) Season with salt and pepper. Taste and adjust seasoning - it should be spicy, and you should have 1 1/2 cups. (The sauce will keep in the refrigerator for 1 week.)
- Once meats are tender, remove them from the pot and set aside. Strain broth through a fine mesh sieve and discard aromatics. Ladle off any surface fat. (If time permits, refrigerate meat and broth overnight.) Reheat meat in a small amount of broth. Bring remaining broth to a simmer and reduce for 10 to 15 minutes to concentrate flavors. Season to taste.
- Bring a separate pot of water to a light simmer over medium heat, and cook the precooked cotechino sausage for 30 minutes. Add the Italian sausages and simmer for 12 minutes, until firm and cooked through. Turn off heat and keep sausages warm in their cooking liquid.
- As sausages cook, prepare the vegetables: Bring a pot of well-salted water to a boil. Cook each type of vegetable separately until soft but not mushy, about 10 minutes each, a bit longer for the potatoes. Blot on a kitchen towel, then arrange on a platter and keep warm.
- To serve, cut chuck roast into 3/4-inch-thick slices, and chop shank meat into rough chunks. Cut cotechino crosswise into 1/2-inch slices. Leave Italian sausages whole. Arrange all meats on a platter, moisten with a little hot broth and garnish with parsley sprigs. This meal works well as a buffet, or you may prepare individual plates. Pass salsa verde and salsa rossa at the table. Serve broth in small cups alongside, if desired.
BOLLITO MISTO
Provided by Giada De Laurentiis
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
- Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
- In a bowl, stir all the ingredients together until combined. Serve in a side dish.
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
More about "bollito with salsa verde and chili sauce boiled beef with salsa verde and chili sauce recipes"
BEEF CHILI VERDE RECIPE ~ MY WAY ~ MEXICAN GREEN CHILI
Web Sep 27, 2018 This is my version of chili verde. This beef chili verde recipe is easy, delicious and comforting. Using salsa verde and green enchilada sauce makes this bee...
From youtube.com
Author Tess Cooks 4uViews 7.7K
From youtube.com
Author Tess Cooks 4uViews 7.7K
BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE
Web Jan 25, 2018 Add bone-in, skin-on chicken breast and bring broth to 150°F (65°C); adjust heat to maintain a temperature around 150 to 160°F …
From seriouseats.com
Cuisine ItalianTotal Time 48 hrsCategory Entree, Dinner, MainsCalories 857 per serving
From seriouseats.com
Cuisine ItalianTotal Time 48 hrsCategory Entree, Dinner, MainsCalories 857 per serving
BOLLITO WITH SALSA VERDE AND CHILI SAUCE: BOILED BEEF WITH …
Web Dec 1, 2010 Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat …
From cookingchanneltv.com
Cuisine ItalianTotal Time 2 hrs 25 minsServings 4
From cookingchanneltv.com
Cuisine ItalianTotal Time 2 hrs 25 minsServings 4
SALSA VERDE RANCH STYLE BEEF CHILI | EASY CHILI RECIPE
Web Jan 28, 2018 Stir and cook until browned, about 10 minutes. Add beans, tomatoes, salsa, ranch seasoning, chicken broth, cumin, chili powder and cilantro. Stir to combine and reduce heat to low. Simmer until ready to …
From picky-palate.com
From picky-palate.com
SALSA VERDE RECIPE | TOMATILLO SAUCE RECIPE | MEXICAN …
Web Nov 10, 2022 Instructions. In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes. Drain, reserving ¼ cup water of the liquid. In a blender, puree the peppers, …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
SALSA VERDE SAUCE : RECIPES - COOKING CHANNEL
Web Directions. Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra …
From cookingchanneltv.com
From cookingchanneltv.com
BOLLITO MISTO (ITALIAN MIXED BOILED MEATS)
Web Nov 19, 2020 6 quarts water. 1 large yellow onion, root end trimmed. 1 medium celery stalk. 1 medium carrot. 2 teaspoons kosher salt. 1 (1 1/2-pound) flat-cut beef brisket or veal breast, trimmed
From foodandwine.com
From foodandwine.com
AUTHENTIC SALSA VERDE RECIPE [STEP-BY-STEP] - MEXICAN …
Web Nov 10, 2021 Add all of the ingredients except the cilantro and salt to a large pot and just cover with water. Bring the water and ingredients to a boil and then simmer for 10 minutes. Blend the cooked ingredients and the …
From mexicanfoodjournal.com
From mexicanfoodjournal.com
CHEF’S RECIPE: BOLLITO MISTO BY LEONARDO DE PAOLI
Web Dec 16, 2020 Bollito Misto and Salsa Verde by Leonardo De Paoli. Serves 8. Ingredients: 3 carrots, peeled and cut into chunks 3 golden onions, peeled and cubed 3 celery stalks, …
From lacucinaitaliana.com
Estimated Reading Time 3 mins
From lacucinaitaliana.com
Estimated Reading Time 3 mins
GREEN SAUCE - WIKIPEDIA
Web Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German …
From en.wikipedia.org
From en.wikipedia.org
CHILI VERDE (COLORADO GREEN CHILI) : RECIPES - COOKING CHANNEL
Web Chop. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all …
From cookingchanneltv.com
From cookingchanneltv.com
AVOCADO-TOMATILLO SALSA VERDE - MEXICAN GREEN TABLE SAUCE
Web Jul 29, 2016 We're talking tomatillos, avocado, peppers, onion, garlic, cilantro, lime juice and salt. Go with serrano peppers for this if you want a spicier version. If you're looking …
From chilipeppermadness.com
From chilipeppermadness.com
CHILI SAUCE : RECIPES : COOKING CHANNEL RECIPE | DAVID ROCCO
Web Directions. Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the …
From cookingchanneltv.com
From cookingchanneltv.com
SALSA VERDE: THE ULTIMATE MEXICAN GREEN SALSA - CHILI PEPPER …
Web Aug 23, 2019 Roast them at 425 degrees F. until the tomatillo skins begin to darken and char, about 15 minutes. Remove and transfer to a food processor or blender. Add the …
From chilipeppermadness.com
From chilipeppermadness.com
POLPETTE DI BOLLITO (BREADED BOILED BEEF BALLS)
Web May 1, 2021 Instructions. Mince the boiled beef finely with a sharp knife or in a food processor. Mix the minced beef with the bread, grated cheese, garlic, parsley, egg, salt …
From memoriediangelina.com
From memoriediangelina.com
BOLLITO WITH SALSA VERDE AND CHILI SAUCE: BOILED BEEF WITH …
Web Nov 12, 2015 - Cooking Channel serves up this Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce recipe from David Rocco plus many …
From pinterest.com
From pinterest.com
BOLLITO WITH SALSA VERDE AND CHILI SAUCE: BOILED BEEF WITH …
Web Mar 19, 2014 - Cooking Channel serves up this Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce recipe from David Rocco plus many …
From pinterest.com
From pinterest.com
BOLLITO RECIPE - BOSS RECIPES
Web bollito with salsa verde and chili sauce: boiled beef with salsa ...
From bossrecipes.com
From bossrecipes.com
You'll also love
Related Search