Home Cooking 2

Bollito Misto

Webley Webster | Nov 3, 200506:26 PM

Tomorrow I'm making bollito misto. Never had it before, never made it, never seen anyone prepare it, but it sounds so good I have to give it a try. I've rounded up a half-dozen guests/test subjects.

I've located a cotechino, which I'll pick up tomorrow AM. I have some brisket, a chicken, and a tongue. My recipe calls for two beef cheeks; the closest I can come, I suspect, is to buy cabesa at the local tienda. I have no idea how much two beef cheeks is; the tienda sells cabesa in a frozen block. I'm guessing two pounds will be plenty, given all the other meat.

So: any seasoned bollito misto chefs out there? Any hints/recommendations?

I'm planning on serving a simple brodo with tortellini to start and serving the bollito misto with a salsa verde. Do I need anything else for these two courses? A side dish, maybe?


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