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Mietta's Photos | |
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Bollito
Ingredients6 Veal Shanks 6 Pig's Trotters 1.5 kilos (3 lb) piece of Pickled Pork or boned out Leg of Veal 1 kilo (2 lb) Chicken 1 kilo (2 lb) Cotechino 2 x 500 grams (1 lb) packets of Haricot Beans soaked 2-3 hours 2 large Carrots peeled 2 large Onions peeled and stuck with cloves 1/2 bunch Celery peeled and roughly chopped |
MethodPlace carrots, celery, and onions in a large stock pot. Add shanks and pork or veal and cotechino and cover with water. Bring to the boil and cook 30 minutes. Add haricot beans and trotters. Cook a further 30 minutes. Add the chicken and continue to cook until tender, about one and a half hours. Assemble on a large serving dish. On a bed of haricot beans place slices of pork or veal, the skinned and sliced cotechino, pieces of chicken, the shanks and trotters. The bollito is served with a variety of sauces such as salsa verde, horse radish, peperata and tomato, which can be prepared while the meats are cooking. Mietta uses tomato and peperata |
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