Italian

ollito misto
S e r v e s 1 0 t o 1 2
For the broth
3 large onions, quartered
4 leeks, rinsed and split
4 large carrots, chopped coarse
6 large cloves garlic
2 large tomatoes, chopped
coarse
4 bay leaves
4 large sprigs fresh thyme
1 small bunch fresh flat-leaf
parsley
4 Tbs. salt
2 Tbs. whole black peppercorns
For the meats
1 capon or large roasting
chicken
2 lb. lean short ribs of beef
4 lb. bottom round of beef
1 lb. oxtail
2 lb. breast of veal, rolled and
tied
1 veal tongue
1 pig’s foot, parboiled for
15 minutes
1 calf’s head
1 cotechino sausage
For the vegetable
accompaniment
10 to 12 medium yellow or Vidalia
onions, peeled and halved
11/2
11/2
11/2
olive oil, for drizzling
Salt and freshly ground black
pepper
lb. new or boiling potatoes,
peeled
lb. carrots, peeled and cut into
chunks
lb. leeks, split, rinsed, and cut
into 3-in. chunks
Chicken stock, for simmering
(optional)
Translated as “mixed boil,”
bollito mista is a delicious
mixture of meats and poultry
cooked in a broth flavored with
herbs and vegetables. You’ll
want about 8 lb. of meat (including
the bones), plus a sausage
and a capon or chicken.
1. Divide the broth ingredients
between a pot for the capon and
a large pot for the other meats
(you can also cook the meats
in individual pots). Add water to fill the pots about halfway and bring to a boil.
Reduce the heat slightly and simmer for 20 minutes. Taste the liquid to make
sure the amount of salt is right. Increase the heat and bring the broth to a full
boil. Add the capon and the meats to the pots and top off with more water if
necessary to cover. As soon as the broth returns to a boil, adjust the heat so
the liquid simmers steadily but doesn’t actually boil. During cooking, skim off
any scum from the top of the broth.
2. After about an hour, begin testing the meats. Here are some approximate
cooking times: cotechino—1 hour; capon, veal breast, tongue, pig’s foot—
11/2 hours; short ribs, oxtail, bottom round, calf’s head—3 to 4 hours.
3. When a cut of meat is very tender when pierced with a knife or skewer,
remove it and reserve at room temperature or in the refrigerator. When all the
meats are cooked, strain both the meat broth and the capon broth and skim
off as much fat as possible. Taste them; if not full-flavored enough, simmer to
reduce the volume and concentrate the flavors a little.
4. About an hour before serving time, heat the oven to 375°F. Arrange the
onion in a roasting or baking dish, drizzle with olive oil and sprinkle with salt
and pepper. Roast until slightly collapsed and caramelized, about 45 minutes.
Keep warm until time to serve.
5. Meanwhile, simmer the potatoes, carrot, and leeks in chicken stock or water,
seasoned with salt and pepper, until just tender. Remove from the stock when
done, but save the stock. Just before serving, reheat the vegetables by simmering
them in a little of the reserved stock.
6. To serve the bollito misto, cut each type of meat into thin slices or small
pieces, removing any bones. The pig’s foot is difficult to slice, so just cut it into
sections. The tongue must be peeled, using a sharp knife and your fingers,
before slicing. Slice the breast meat of the capon and cut the wings, thighs,
and drumsticks into portions. Arrange all the meats, sausage, and capon on a
large deep, warm platter, and pour over some hot broth. Serve the vegetables
in bowls on the side, along with the roasted onion. If you like, serve the capon
broth in little cups after finishing the bollito misto. —Roberto Donna
172 M a i n C o u r s e s