Bollito Misto

Bollito Misto
Alternative names	Italy
Type	Stew
Place of origin	Northern Italy
Main ingredients	Beef and veal, cotechino, whole hen or capon
Cookbook: Bollito Misto Media: Bollito Misto

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Bollito Misto (Italian pronunciation: [bolˈliːto ˈmisto]) is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos.

History

In Italian cuisine, bollito was prominent throughout the second millennium. In the late 1800s, crown prince Vittorio Emanuele II would often sneak off to the small town of Moncalvo to hunt wild game, cavort with his favorite mistress, and enjoy a convivial meal of bollito with friends. Bollito features prominently in various gastronomic texts: Antonio Latini has 38 cooking suggestions for bollito in his cookbook, Lo Scalco alla Moderna (The Modern Steward) (1694); and Maestro Martino has several recipes in his book Libro de Arte Coquinaria (The Art of Cooking), which is considered a landmark of Italian gastronomic literature.

References

This article is issued from Wikipedia - version of the Thursday, July 09, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Bollito Misto

History

See also

References