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Bollito Misto

A dish of mixed boiled meat traditional in Northern Italy, especially around the area of the Po Valley, which produces top-quality beef and pork. It"s the feature of Saturday and Sunday restaurant menus, when it"s served on a silver trolley called "il carrello dei bolliti".

It evolved because meat was available, but families lacked an oven for roasting.

It very much varies from region to region (even a few miles making a difference); but it might consist of just beef and chicken, or more elaborately as a "gran bollito misto" - these two being joined by a joint of pork, calf"s head, tongue, leg of veal, and "cotechino" (a coarse-cut boiling-sausage).

It is served with any three or four of the following -

Crostini fried in olive oil, spread with English mustard and topped with bone marrow (previously wrapped in muslin and cooked in the bollito liquid for the last 45 minutes)

Mostarda di Cremona

Mostarda di Venezia

Salsa Verde

Salsa di rafano (horseradish sauce)

Salsa di pomodoro e prosciutto di Parma (cooked tomato and Parma ham sauce)

Salsa rustica (raw tomato sauce)

See Crostini; and in our Recipe Section "Bollito Misto"; "Mostarda di Venezia"; "Salsa di pomodoro e prosciutto di Parma"; "Salsa di rafano"; "Salsa rustica"; "Salsa verde"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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