Ingredients

Head 300 g

Scaramella (Bonless Rib) 300 g

Tenerone (Veal Neck) 300 g

Tongue 200 g

Tail 300 g

Capon 1

Cotechino (Salami) 1

Carrots 4

Onions 3

Celery

Parsley

Black pepper to taste

Course Salt

Garlic 3 cloves

Cloves 3

Preparation:

Since the boiled meat is made up of several cuts of meat with different cooking times, it is necessary to proceed in stages and cook them separately.

Wash all the vegetables thoroughly: clean the onion, peel the carrots, and remove the celery leaves. Prepare three pots of broth, placing a carrot, onion, and celery stick at the bottom of each, and cover with plenty of cold water. Season the broth with the coarse salt, a few grains of black pepper, cloves, parsley, and garlic.

Begin with the scaramella and tenerone; binding them with string. They must be cooked together with the tail. Boil the broth for 15 minutes, then add the meat. Cook on a high for another 15 minutes. After, quickly switch to low heat for 2 hours, stirring occasionally and checking the degree of cooking.

Meanwhile, begin preparing the tongue. Wash it thoroughly under running water, and cook it for a couple of hours in one of the additional pots the broth.

Repeat the same steps for the capon, which takes 90 minutes to cook, and the head that must cook for a few hours.

The cotechino must be cooked in unsalted water for 60 minutes.

As soon as the different cuts of meat are well cooked, drain and place on a plate. Remove the surface layer of the tongue, and cut it into thin slices. Thinly slice the other cuts of meat, while leaving the capon whole.

The bollito is generally served with different types of sauces: green sauce (bagnet verd) made with parsley, red sauce (bagnet rus) made with tomatoes, and honey sauce and cugnà, a jam made with the must of the grapes, apples, pears, cinnamon and cloves.

This semi-hard, blue-veined cheese, is produced in cylindrical shapes. The rind, rather fine, is brownish- yellow, with darker variations depending on the seasoning, while the paste is white or tending to yellowish, golden yellow if seasoned, with rare green veins due to herbs.

It is mainly cows milk produced by two consecutive milkings (evening and morning), sometimes with the addition of goat or sheep milk, in percentages that never exceed 20%. If it is aged, it’s a cheese with an intense and persistent flavor. For that reason it needs a structured and full-bodied wine.

Ingredients:

Flour for cod fillets

Extra Virgin Olive Oil

Salt

Stale Breadcrumbs

Anchovies

Vinegar

Parsley

Garlic cloves

Preparation:

First flour the codfish fillets, then cook them in a pan with extra virgin olive oil, adding salt.

Next, wash and finely chop the fresh parsley and peel and chop the garlic

Green sauce: Combine stale breadcrumbs with vinegar, parsley and garlic. Incorporate the anchovies and extra virgin olive oil and place on top of the prepared codfish fillets.