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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 BOLLITO MISTO with Salsa Verde Serves 4 1 calf's tongue, boiled 40 minutes and peeled 1-1/2 pounds beef brisket 2 beef cheeks 3 quarts brodo, or beef broth 4 tablespoons red wine vinegar 1 1-pound blood sausage 1 1-pound cotecchino sausage 1 capon, cut into 4 quarters 1 bunch Italian parsley, leaves picked from the stems. 2 red plus 2 yellow bell peppers, cut into 1/2-inch dice 2 salt packed anchovies, headed, gutted and rinsed 1 tablespoon salt-packed capers, rinsed and drained 1 hard boiled egg, roughly chopped 4 cornichons 2 tablespoons white wine vinegar 1 teaspoon salt freshy ground black pepper 1. Place the tongue, beef brisket and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar and bring to a boil. Lower the heat to a high simmer and cook for 45 minutes . Add the sausages and the capon and bring to a boil. Lower the heat to a high simmer and cook covered for 30 minutes, replenishing with water as necessary to keep the meat submerged. 2. To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in a food processor and blend until smooth, about 1 minute. 3. Remove the meat from the broth and serve separately on a platter, with the salsa verde on the side. Serve the broth in warmed soup bowls. |  Looking for more recipes?
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