Piedmontese mixed boiled meats with sauces
Piedmontese mixed boiled meats bring together different cuts of meat, cooked separately and served piping hot with bagnet verd, bagnet ross and cognà.
Ingredients
For 8 personeFor the boiled meats
For cooking
To serve
Before you start
Method
Prepare the stock
Bring a large pot of vegetable stock to the boil. Transfer some of it to a second pot for the calf’s head.
Cook the main meats
Immerse the brisket, tail, tongue, shin and hen in the boiling stock. After 10 minutes, lower the heat and continue cooking.
The hen should be removed earlier, after approximately 75 minutes, and kept warm.
Cook the calf’s head
Cook the calf’s head in the second pot with boiling stock, first over a high heat and then gently.
Cook the cotechino
Prick the cotechino, place it in a third pot with unsalted cold water, bring to the boil and cook slowly.
Slice and serve
Drain the meats, slice them just before serving and serve them very hot with bagnet verd, bagnet ross and cognà.
Keeping the cooking separate preserves the distinctive flavour of the different cuts.
Good to know
Tips
Do not cook everything in the same pot: calf’s head and cotechino have fats and aromas that would alter the flavour of the other meats. Serve the meats as soon as they are sliced.
Variations
The traditional version also includes capon; in the reference recipe it is replaced by hen, available all year round.
Storage
Cooked meats keep in the refrigerator for 1-2 days, well covered and preferably immersed in a little stock.
Behind this recipe
Piedmont, Italy, presents mixed boiled meats with sauces as one of the most representative dishes of Piedmontese cuisine. The tradition of gran bollito includes seven classic cuts, served with different sauces and condiments.
