Bollito

Bollito is a classic dish of Italian cuisine, particularly widespread in Northern Italy. There are several regional variations, but the base of the recipe includes different cuts of meat boiled with vegetables. Here is a simple version that you can try:

Ingredients

• 1 kg of mixed meats (beef, chicken, cotechino)
• 2 carrots
• 2 potatoes
• 1 onion
• 1 stalk of celery
• 1 bay leaf
• Salt and pepper to taste
• Meat broth as needed

Preparation

1. In a large pot, place the meat and cover it with plenty of cold water to draw out impurities.
2. Bring to a gentle boil and then discard the water, rinsing the meat under running water.
3. Refill the pot with fresh water or meat broth, then add the meat.
4. Add the vegetables (carrots, potatoes, onion, and celery) cut into large pieces, the bay leaf, salt, and pepper.
5. Cover and let simmer gently for about 3-4 hours. The duration may vary depending on the type of meat and the size of the pieces.
6. Check from time to time and add hot water if necessary to maintain the liquid level.
7. Once the meat is tender, remove it from the pot and serve it with the vegetables.

Bollito can be accompanied by various sauces, such as classic green sauce, Cremona mustard, or horseradish sauce, depending on preferences and regional traditions.

Curiosity

Bollito is a dish that lends itself well to reuse; for instance, the remaining broth is excellent for preparing soups or risottos, while the meat can also be used for cold salads or fillings for tortellini and ravioli. In some regions of Italy, particularly in Piedmont, they also organize “bollito misto,” where various cuts and types of boiled meats are combined, served theatrical style on special trolleys.

Enjoy your meal!