Patrizia Simone

Terrine of bollito misto with horseradish vinaigrette

Serves 6

Ingredients

1 tongue cooked, peeled and cut into strips
1 duck
4 veal shanks
1 free-range chicken
1 cotechino or Italian sausage
4 carrots (scrubbed)
2 even sized kipfler potatoes
12 beans lightly blanched
12 slices of cooked silverside
50 grams of gelatine

Method

Wash the duck and chicken thoroughly, season the cavities generously and bind them with a string.

Boil water in a large saucepan then introduce the meats.

Firstly the shanks, then the free-range chickens, the cotechino or Italian sausage, and last of all the vegetables.

Taste your meats for ‘doneness’, then remove them from the broth and allow to cool. Shred the veal from the shanks and cut the chicken into large chunks.

When all the meats and vegetables are removed, clarify the broth and dissolve the gelatine in one litre of broth.

Assembling the Terrine

Firstly, layer the crouslet terrine with three sheets of glad wrap, leaving an overhang of 20 cm on each side, to wrap over the top once it is filled.

Secondly, layer the terrine with sliced silverside.

Then spoon the shredded veal on the bottom of the terrine followed by the sausages or cotechino in the middle.

On the right and left of the terrine, layer your vegetables and the rest of the meats.

Pour over some stock and continue filling your terrine to the top.

Place a piece of foil on top of the terrine and wrap the entire terrine as tightly as possible with sliced silverside and the overhanging glad wrap.

Place a heavy weight on top and leave for twenty-four hours.

The Sauce

One piece of freshly grated horseradish

2 tablespoons of good quality white vinegar

200 ml extra virgin olive oil

1 tablespoon chopped Italian parsley

salt and pepper to taste

Blend all the ingredients together.

To Serve

Pour a little sauce in the centre of each plate, place a slice of the terrine on top and decorate with salad of Italian Cannellini or aromatic herbs.