Mixed Boiled Meat with Green Sauce and Tomato Marmalade: Bollito Misto con Salsa Verde e Friggone

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD:
LEVEL:

ingredients

BRODO:
  • 1 pound beef scraps
  • 1 pound beef or veal bones
  • 1 pound beef tongue, cut into 4 or 5 pieces
  • 1 (4 to 5 pound) stewing hen, cut into 6 pieces
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 10 to 12 quarts cold water
  • Salt and pepper
  • 1 calf tongue, boiled 40 minutes and peeled
  • 1 1/2 pounds beef brisket
  • 2 beef cheeks
  • 3 quarts brodo, recipe follows
  • 4 tablespoons red wine vinegar
  • 1 (1-pound) blood sausage
  • 1 (1-pound) cotecchino
  • 1 capon, quartered
  • 1 bunch Italian parsley, leaves picked from the stems
  • 2 salt-packed anchovies, headed, gutted and rinsed
  • 1 tablespoon salt-packed capers, rinsed and drained
  • 1 hard-boiled egg, roughly chopped
  • 4 cornichons
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Friggone, recipe follows
    • TOMATO MARMALADE (FRIGGONE):
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        Directions

        In a large, heavy-bottomed saucepan, combine the onions, tomatoes, and oil and cook over medium heat, covered, for 1 hour. Remove from heat and toss with the vinegar, salt, and pepper, to taste.
        Place the tongue, beef brisket, and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar, and bring to a boil. Lower heat to a high simmer and cook for 45 minutes. Add the sausages and the capon and bring to a boil, lower the heat to a high simmer, and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered.

        To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper in the food processor and blend until smooth, about 1 minute.

        Remove the meat from the broth and serve some of the broth, the salsa verde, and friggone.

        Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.

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