Bollito Misto (Italian Boiled Meats With Red and Green Sauces) Recipe - NYT Cooking

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
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.

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Bollito Misto (Italian Boiled Meats With Red and Green Sauces) Recipe, Recipe

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Bollito Misto (Italian Boiled Meats With Red and Green Sauces) Recipe - NYT Cooking

Bollito Misto (Italian Boiled Meats With Red and Green Sauces) Recipe - NYT Cooking

Egidiana's Bollito Misto Recipe - NYT Cooking

Egidiana's Bollito Misto Recipe - NYT Cooking