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Receta Bollito Misto With Salsa Verde And Friggone
by Global Cookbook

Bollito Misto With Salsa Verde And Friggone
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  Raciónes: 4

Ingredientes

  • 1 x calf"s tongue boiled 40 min, and peeled
  • 1 1/2 lb beef brisket
  • 2 x beef cheeks
  • 3 quart Brodo (see recipe)
  • 1 lb blood sausage
  • 1 lb cotecchino sausage
  • 1 x capon quartered
  • 4 Tbsp. red wine vinegar
  • 1 bn Italian parsley leaves picked from the stems
  • 2 x salt-packed anchovies headed, gutted, and rinsed
  • 1 Tbsp. salt-packed capers rinsed, liquid removed
  • 1 x hard-boiled egg roughly minced
  • 4 x cornichons
  • 2 Tbsp. white wine vinegar
  • 1 tsp salt Freshly-grnd black pepper to taste
  • 1 x recipe Friggone (see recipe)

Direcciones

  1. Place the tongue, beef brisket and beef cheeks in a large soup pot, cover with cool brodo, add in the vinegar and bring to a boil. Lower heat to a high simmer and cook for 45 min.
  2. Add in the sausages and the capon and bring to a boil, lower the heat to a high simmer and cook covered for 30 min, replenishing with water as necessary to keep all meat covered.
  3. To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in the food processor and blend till smooth, about 1 minute.
  4. Remove the meat from the broth and serve some of the broth, the salsa verde and Friggone.
  5. This recipe yields 4 servings.