Bollito Misto With Salsa Verde And Friggone Recipe

• 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)

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.
2. Lower heat to a high simmer and cook for 45 min.
3. 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.
4. 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.
5. Remove the meat from the broth and serve some of the broth, the salsa verde and Friggone.
6. This recipe yields 4 servings.

beef brisket, beef cheeks, sausage, cotecchino sausage, red wine vinegar, italian parsley, salt, salt, egg, cornichons, white wine vinegar, black pepper, recipe friggone

Taken from cookeatshare.com/recipes/bollito-misto-with-salsa-verde-and-friggone-88858 (may not work)