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Complete Mushroom Book published by Quadrille. Photograph by Alastair Hendy
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Il Gran Bollito Misto

Mixed Boiled Meats

This is a great winter celebration dish for a large gathering. It is found in other regions, but this version is very typical of Piedmont. Gran bollito combines at least five different types of meats, and has several little accompanying sauces: salsa verde, salso rossa (tomato and onion), salsa bianca (onion-based), and mostarda do Cremona (fruits candied slowly in a heavy sugar syrup flavoured with essence of mustard).

Serves 10-12

600g pork skin without fat
Cayenne pepper
Freshly grated nutmeg
Finely chopped flat-leaf parsley
Finely chopped rosemary
Salt and pepper
2 uncooked (or pre-cooked) cotechino sausages, 300g each
4 celery stalks, cut into chunks
2 large onions, 1 spiked with 4 or 5 cloves
Few black peppercorns
4 bay leaves
1.5kg beef brisket
1 salted veal tongue, about 600-800g
1kg veal brisket
1 boiling chicken, about 1.5-2kg

Lay the pork skin flat on a surface and sprinkle with cayenne, nutmeg, parsley, rosemary and salt and pepper. Roll up and tie with string. Put into a saucepan with the uncooked cotechino sausages and cover with cold water. Bring to the boil, then lower the heat and simmer for about 3 hours. (If using pre-cooked cotechino, add them to the pork pan 30 minutes before the end of the cooking time).

Meanwhile, put three celery stalks, the clove-spiked onion, peppercorns and bay leaves in a large pot of slightly salted water and bring to the boil. Add the beef and cook gently for 30 minutes.

Add the tongue and veal brisket to the beef and simmer for two hours, skimming regularly to remove any scum from the surface. Top up with boiling water as necessary to ensure the meat is always covered. (If you don't have a large enough pot for all the meat, divide the vegetables and meat between two pans).

Cook the chicken separately in water to cover, with the remaining celery and onion, for 1-1 1/2 hours, depending on age.

When all the meats are cooked and tender, remove them from the liquor. Peel and trim the tongue. Slice the meats and arrange them on a large serving plate. Serve hot, accompanied by salsa verde, a little of the beef or chicken stock, and some mostarda di Cremona.


This recipe is from:

  • Italia
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