Assorted Boiled Meats

Assorted Boiled Meats

Assorted Boiled Meats

This traditional northern Italian dish of assorted boiled meats is a dish fit for a king

December 16, 2012

Cuisine

Season & Occasion

serves for

8

total time

1 HR 45 MIN

ingredients

thigh muscle
400 g
Veal
400 g
tongue
1, clean
Chicken
1/2
cotechino
1 (fresh pork sausage)
Celery
carrot
Onion
fresh herbs
2 sprigs (parsley, sage and rosemary)
bay
1 leaf
Pepper
To taste
Maldon salt
To taste

Preparation

You will need two pots. Fill the bigger one with cold water and put the celery, carrot, onion studded with cloves, parsley, sage, rosemary and bay leaf in it.

Bring to a boil. Add the meat and tongue and then add the chicken. Pierce the cotechino with a stick, put it in the second pot with cold water and cook it.

Specifying cooking times is not easy, because it depends on the size of the various cuts of meat, but the approximate times are as follows: after about an hour and a half the chicken will be ready, so take it out and keep it hot.

After about two to two and a half hours the meat will also be ready. The cooking time for the cotechino also depends on its size and quality, but an hour to an hour and a half is usually sufficient.

Wine pairing: Gutturnio Riserva Colli Piacentini

Search Recipes

Legumes and Goose Liver Paté

Legumes and Goose Liver Paté

Next Recipe