Bollito Misto with Salsa Verde
The recipe Bollito Misto with Salsa Verde could satisfy your Mexican craving in roughly 45 minutes. One portion of this dish contains approximately 186g of protein, 37g of fat, and a total of 1165 calories. This gluten free, dairy free, and whole 30 recipe serves 4. A mixture of saltpacked anchovies, cornichons, capon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a main course.
Instructions
Cover calf's tongue and warm water and boil 40 minutes.
Drain, cool and peel off outer skin and membrane. In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 minutes.
Add brisket, beef cheeks and sausages and boil, covered, 30 minutes.
Add capon and turkey breast and boil uncovered, 45 minutes. Replace dissipated water with each step.
Remove each piece of meat and arrange on a platter.
To make salsa verde: place parsley, anchovies, capers, hardboiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute.
Carve meat and serve with salsa verde.