Bollito Misto (boh-LEE-toh MEES-toh) is a famous Italian stew. The name means, literally, ‘mixed boil’ and the dish consists of meat, poultry and vegetables boiled together. The cooking stock makes an excellent meaty soup. The stew is usually served with a green sauce or tomato sauce and is a filling family meal.
1 veal knuckle
1 teaspoon salt
1×4 lb. chicken
1 ½ lb. topside beef
6 black peppercorns
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
2 leeks, washed and coarsely chopped
2 stalks celery, chopped
1 lb. carrots, scraped and sliced
12 small white onions, peeled and left whole medium-sized white cabbage, cmartered
1 lb. medium-sized potatoes, peeled and sliced
1 Italian boiling sausage
Place the veal knuckle in a large heavy saucepan. Half fill the pan with water. Add
1 teaspoon of salt. Bring the water to the boil over moderate heat. Remove any scum with a metal spoon and boil the knuckle for
Remove the pan from the heat, add the whole chicken and the piece of beef. Season with black peppercorns, bay leaves, dried oregano, basil and thyme.
Remove the pan to a moderate heat, and bring the stock to the boil. Cover the pan, reduce the heat to low and simmer for U hours.
Return the pan to the heat, add the leeks, carrots, celery, onions, cabbage, potatoes and sausage. Top up the water to almost cover the vegetables. Return to the heat, stir with a wooden spoon and continue to simmer, uncovered, for a further hour or until the vegetables are completely cooked and the meat is tender.
Remove the veal knuckle and discard. Remove the meat, chicken and sausage from the stock. Carve the meat into slices, cut the chicken into serving pieces and chop the sausage into bite-sized chunks.
Place on a heated platter and surround with the vegetables. Moisten the meat and vegetables with 5 tablespoons of the stock, reserving the remaining stock for soup.