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Mixed Boiled Meat

di Academia Barilla

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Mixed Boiled Meat
3 hours


Main course

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

Preparation 30 minutes preparation + 3 hours cooking
1. Place vegetables in about 10 quarts of salted water

2. Bring to a boil, then add all the meat except the chicken and calf’s head

3. Simmer over very low heat for one hour

4. Add the remaining meat except the cotechino

5. Meanwhile, prick the cotechino with a toothpick

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

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

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