Bollito misto

Bollito misto
Bollito served with spinach, mostarda vicentina, purée and balsamic vinegar jelly
TypeStew
CourseSecondo (Italian course)
Place of originNorthern Italy
Main ingredientsBeef and veal, cotechino, whole hen or capon

Bollito misto (Italian: [bolˈliːto ˈmisto]; lit.'mixed boil' or 'mixed boiled meat') is a classic northern Italian stew, most closely resembling the French pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth.[1][2] Bollito and its many regional variations are eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos.

  1. ^ "Il Bollito Misto or Italian Boiled Dinner: What's On the Plate?". 2012-01-24. Archived from the original on 2012-01-24. Retrieved 2023-09-12.
  2. ^ "Chef's Recipe: Bollito Misto by Leonardo De Paoli". La Cucina Italiana. 2020-12-16. Retrieved 2023-09-12.