This hearty dish is similar to the French boeuf bouilli and the Italian
bollito misto. The cocido, of course, needed a few days of preparation.
The courses include cheese (robiola) grassini wrapped in san Danielle prosciutto, bagna cauda with pickled vegetables and carpaccio, tarjin pasta with porcini ragu,
bollito misto with turnips and bitter greens, veal tonnoto with capers and burnt lemon, and spring
However, don't miss out on the
Bollito Misto: a plateful of various boiled meats to be enjoyed with a mostarda of cherries and apricots, plus salsa verde if that is what you prefer.
You find it also in
Bollito Misto, that classic Northern Italian dish of mixed boiled meats.
It's particularly popular around Cremona in the North of Italy, where much pork is cured and mustard grows well, and it is often served alongside their traditional boiled meat dishes like cotechino sausages and
bollito misto. It's also great with cheese.
It's an ideal opportunity to try out Piedmont dishes like agnolotti (pasta filled with meat),
bollito misto (boiled meats) or vitello tonnato (veal with a tuna mayonnaise).
In the Venuto area, around Venice, you can expect boiled meats (
bollito misto) washed down with pinot grigio, the local white wine.
That's my version of Wales' national dish, which can be found all over the world in its various forms (think of Pot-Au-Feu,
Bollito misto or New England Boiled Dinner, for example).
Bollito Misto - poached chicken, pork, and sausage (yes, all of
IT sounds so exotic, but today's "
bollito misto" translated from Italian means simply "mixed boiled".
Sir Clement Freud suggests, "mixed with its own volume of heavy (but not expensive) olive oil it makes a wonderful and easy salsa verde for
bollito misto or pasta".
Bollito misto is one of the most delicious, complex, sophisticated recipes of traditional northern Italian cooking.
