Name: Bollito misto
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 thin italian pork sausages (320g); 500 gram beef chuck steak, cut into 2cm pieces; 500 gram chicken thigh fillets, cut into 2cm pieces; 1 medium brown onion, chopped coarsely; 1 clove garlic, crushed; 2 cup (500ml) beef stock; 1 cup (250ml) water; 2 bay leaves; 2 medium carrots, chopped coarsely; 2 medium potatoes, chopped coarsely; 1/4 cup (50g) capers, rinsed, drained, chopped coarsely; 4 anchovy fillets, chopped finely; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 cup coarsely chopped fresh flat-leaf parsley

Bollito misto

Bollito misto, which translates as "boiled mixed meats", is a traditional North Italian dish served on New Year's Eve and other special occasions.

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Serves 4

Cook

2H 30M

Ingredients

2 tablespoon olive oil

4 thin italian pork sausages (320g)

500 gram beef chuck steak, cut into 2cm pieces

500 gram chicken thigh fillets, cut into 2cm pieces

1 medium brown onion, chopped coarsely

1 clove garlic, crushed

2 cup (500ml) beef stock

1 cup (250ml) water

2 bay leaves

2 medium carrots, chopped coarsely

2 medium potatoes, chopped coarsely

1/4 cup (50g) capers, rinsed, drained, chopped coarsely

4 anchovy fillets, chopped finely

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat half the oil in large saucepan; cook sausages until browned. Remove from pan; chop coarsely.

2.Cook beef and chicken, in batches, in same pan, until browned.

3.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return meats to pan with stock, the water and bay leaves; bring to the boil. Reduce heat; simmer, covered, 1½ hours.

4.Add carrot and potato to pan; simmer, uncovered, about 30 minutes or until vegetables soften. Add capers, anchovy, rind and juice; cook, stirring, until hot. Remove from heat; stir in parsley.

Bollito misto is traditionally made by boiling large cuts of beef, veal, poultry, pork and various Italian sausages in flavoured stock. The meat is then carved and served with some of the stock and one of a selection of traditional condiments, most often salsa verde or mostarda di frutta (pickled fruits). Our one-pot version of this classic dish cooks the meats already cut and the piquant flavours of anchovies and capers are stirred straight into the pan. Recipe is not suitable to freeze.
Note

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