Le Ricette

Mixed Boiled Meat

di Academia Barilla

Big Image
Le ricette
  • Image 1
  • Short Video




forma
PREPARATION TIME
210 min
forma
DIFFICULTY
Easy
forma
TYPE
Main course
forma
ITALIAN REGION
Emilia Romagna


Ingredients for 4 people


2/3 pound lean beef (shank or flank cuts)
½ pound veal breast
½ pound beef tongue
½ chicken
1 beef bone with marrow
1 cotechino (Italian fresh pork sausage with fatback and rind)
2/3 pound calf’s head
1 carrot
1 celery stalk
1 onion
salt to taste


Ingredients


lean beef

Preparation 30 minutes preparation + 180 minutes cooking

1
Place vegetables in about 10 quarts of salted water. Bring to a boil, then add all the meat except the chicken and calf’s head.

2
Simmer over very low heat for one hour.

3
Add the remaining meat except the cotechino.

4
Meanwhile, prick the cotechino with a toothpick.

5
Place in a pot of cold water and cook for one hour.

6
Remove from heat and add to the rest of the meat.

7
Serve hot, accompanied by salsa verde (green sauce), Cremona mustard (mustard-base fruit compote) or concentrated tomato sauce.


Prodotti tipici (1)



Long ago, mostarda referred to a simple sauce or condiment that was both sweet and spicy. Mostarda from Cremona falls into this category, however it is traditionally made with fruit, ...

Tags: Winter, Preserves and jams




Let us inspire you


Pecorino Sardo DOP
Pecorino Sardo is a DOP product ...

Pistacchio di Bronte
The city of Bronte is perched ...

Tasty Valentine in Parma, Italy
Academia Barilla offers four-day tours – ...

Speck IGP
For a long time, the word ...

Gorgonzola DOP
Gorgonzola dates back to the Roman ...

Cellentani
Try Barilla Classic Blue Box's Cellentani. ...

How to make a demi-glace
Demi-glace is the base of  many ...

How to mount a sauce or risotto
Mounting is a culinary technique that ...

How to make Béarnaise sauce
This famous French sauce is perfect ...