Mixed Boiled Meat with Salsa Verde
Traditionally served in Northern Italy, this dish pairs well with salsa verde – a mix of chopped herbs, or mostarda – fruit preserved in sugar and mustard oil.
- 1 lb beef meat, (brisket or top round)
- 11 oz veal breast
- 1 beef tongue
- ½ hen
- 1 Cotechino sausage
- 1 carrot
- 1 celery
- 1 onion
- salt to taste
30 minutes preparation + 3 hours cooking
Put the celery, carrot and onion in a large pot filled with 12 quarts of salted water.
Once the water has begun to boil, add all the meat meat, except for the chicken and the cotechino sausage (or other uncooked pork sausage).
Cook over very low heat and, after an hour, add the chicken.
Continue cooking for another hour.
Cook the sausage separately: poke with a toothpick, then place it on the stove in a pot of cold, unsalted water. Cook over low heat for two hours from when the water begins to boil.
When the other boiled meats are done cooking, remove the pot from the heat and add the boiled cotechino.
Keep the meat in the warm broth until just before serving.
Serve the boiled meats with sliced sausage and tongue, arranging them on a serving plate.
Serve with salsa verde (green sauce), fruit mostarda from Cremona or a concentrated tomato sauce.
Salsa Verde (Green Sauce)
- 5 oz parsley, finely chopped
- 1 ¾ oz crustless white bread
- 1 clove of garlic
- 1 teaspoon capers
- 1 anchovy
- 1 hard-boiled egg
- extra virgin olive oil to taste
- salt to taste
- vinegar to taste
10 minutes preparation
Wet the bread with vinegar.
When the bread is softened squeeze it and pass it through a sieve. Chop the parsley, before using it wash and dry it well to avoid the process of fermentation that causes a bitter taste.
Chop the capers, the boiled egg and anchovy and mix the bread crumbs to the bread, parsley and garlic.
Throw the garlic away before serving the sauce if you leave it whole, but to get a more intense flavor mince it and add it to the other ingredients. Add the oil until all the ingredients are covered and season with salt.