Bollito Misto - here's what I did.

E

evan

Well-known member
My New Year Eve dinner this year was Italian Bollito Misto, boiled meat with different sauces. Originally, it's supposed to be seven kinds of meat, seven sauces and seven kinds of vegetables.

And that would be impossible for me to do because I'm not that experienced in the kitchen, so I stuck to five kinds of meat, five sauces and two vegetables - including boiled potatoes.

Also, in Italy they'll serve cow's tongue, but I hardly never eat meat those days and when I do, cow's tongue is not on top of my list so we chose mainstream meats for our New Years Eve dinner.

This is the meat:

- 3 pounds of beef brisket

- 1,5 pounds salted and smoked Bayonne ham

- A four pound hen

- Two different kinds of Italian sausages

I boiled the hen in my soup pot. I added enough water to almost cover the hen, then I added a few (3) bay leafs, 4-5 black peppercorns (whole) and two carrots (peeled and washed).

I did the same with the beef brisket, but the Bayonne ham came in a plastic bag and it was supposed to be boiled in the bag. So I put it in a pot which I filled with water and boiled it that way.

I let the meat simmer on medium heat under a lid.

I boiled the hen for 2,5 - 3 hours.

I boiled the ham for 1,5 hours.

I boiled the beef brisket for 2 hours.

It all came out wonderful! smileys/smile.gif

I cut the sausages into 2 inch bites and roasted them in the oven in an oven proof pan. They came out great too.

I cut the meat and placed the meat cuts and bits of sausage on a huge serving platter. I decorated it with bay leafs, parsley and coctail tomatoes. It looked great smileys/smile.gif

 
Gorgonzola sauce

Gorgonzola Sauce:

4 ounces Gorgonzola
2 cups mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.

Yield: 1 1/4 cups

Recipe by Giarda De Laurentis

 
Tomato Sauce

Bagnét Ros

1 kg (2.2 lbs) ripe tomatoes (I used chopped tomatoes in a can)
400 gr (2 cups) onions
2 medium carrots
1 celery rib
3 garlic cloves, minced
1 tablespoon sugar
3/4 cup extra virgin olive oil (I cut the oil in half!)
Salt

Coarsely chop the tomatoes, onions, carrots and celery, and put them all in a pot with half the oil. Bring the vegetables to a boil, reduce the heat to a minimum, and stir in the sugar.

Simmer uncovered for about an hour.
Purée the vegetables through a foodmill into a bowl, stir in the remaining oil, and add salt to taste.

Recipe gotten from this blog: http://www.aglioolioepeperoncino.com/2010/12/sauces-for-bollito-misto.html

 
Salsa Verde

SALSA VERDE (Makes 3 cups)

1/2 cup finely chopped red onion
1/2 T finely chopped challots
1/2 cup very thinly sliced scallions (mostly white parts)
1 cup extra virgin olive oil
1/2 cup finely minced roasted red peppers (I roasted the red peppers to get 1/2 cup)
1/4 cup minced fresh Italian parsley leaves (I used a little more)
1/2 cup minced red onion
1/2 cup finely diced Gherkin pickles
3 T red wine vinegar
2 hard boiled egg, minced (yolk and white separated and chopped fine))
2 tablespoons drained capers, minced
Salt to taste

Preparation:
Mix all the ingredients except parsley and salt, which should be added just before serving.
Serve at room temperature.

This sauce was a GREAT hit!

Recipe from Lidia Bastianich

 
Garlic sauce

This sauce is so easy to make it's ridicilous.

You'll need:

2 cups of creme fraiche
1 cube vegetable bullion
1-2 cloves of garlic (- depending on the size of the garlic clove)

Press the garlic clove through a garlic press.

Mix creme fraiche, the bullion cube and one pressed garlic clove in a pot on the oven. Turn on heat, stir now and then and make sure that the bullion cube dissolves. When the sauce is about to boil, it's done.

I got this recipe years ago from a Swedish friend, and we make it often. This sauce was also a great hit on New Years Eve.

 
Gravy sauce

I don't have a recipe for gravy, but I start with a reux (flour + butter) that I melt in a cast iron pan and then slowly let it brown (make sure it doesn't burn!)

Then I added the stock from the beef brisket pot, sauce spoon by sauce spoon until I had a sauce.(- I put a clean cotton cloth in a sieve and ran the stock through it to remove bits of meat, and to make sure no peppercorns followed into the sauce).

I added a little salt and pepper and a teaspoon of tomato paste to taste.

I let the sauce boil a few minutes to make sure that the taste of flour was gone before I served it.

 
Italian carrots

I scrubbed the carrots very well, cut the ends off and made sure they were clean.

I placed them in an oven proof dish and drizzled them with vegetable oil. Then I sprinkled salt and dried thyme over them, and placed 3-4 small dollops of butter on top.

I baked them at 350 degrees for 45 minutes (keep an eye on them and make sure they do not burn).

If they start to brown, cover them with aluminum foil until they are done.

 
Potatoes

First I planned to make mashed potatoes with cream and Parmesan, but it turned out that i had bought the wrong kind of potatoes. In the end, with all the sauces we served with the meat, it was better to just serve the meat with plain, boiled potatoes.

So I boiled the potatoes in salted water until they were done, and that was that,

 
Wonderful. I'm very impressed that you posted the recipes before retiring. That's what I call

"party afterglow." (Or in Italian, "ultima bagliori del partito.")

 
I guess it is something like making sauces for a meat fondu...an old fav we haven't done in awhile.

 
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