Bollito misto Ristorante rifugio La Pavoncella Camerana Cuneo Langhe e Roero

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- Ristorante Bar
- Rifugio Albergo

Ingredients: 500g beef shin, a calf’s tail, 500g beef rump, some sausages, a veal tongue, 500g calf's head, 1 cotechino (pork sausage), 1 chicken, 1 onion, 2 carrots, 2 ribs of celery, a handful of parsley, kitchen salt.

Rinse the vegetables and chop them coarsely. Rinse the parsley and bind it into a bunch. Take a large pot, put the vegetables and the parsley, then fill it with salted water sufficient to cover the meat. Set it on the fire. When water boils, add the beef cuts and let it simmer for 1 hour.

Add the rest of the ingredients, except the calf’s head and the cotechino, and boil for other two hours. In the same time, add another pot on the flame, fill with half water and half beef broth. Warm a serving dish; make sure it is big enough to contain all the boiled meat. When the different pieces of meat and the cotechino are cooked, you can drain and serve them on the serving dish.

Sauces are essential for this dish: serve it with green sauce, also called "bagnetto verde" in our dialect, the red sauce, also called “bagnetto rosso", must marmalade, radish sauce, tomato sauce, and fruit pickles.

season: autumn-winter
suggested wine: Barbera


foto coniglio in padella