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 Bollito served with spinach, mostarda vicentina, purée and balsamic vinegar jelly | |
| Type | Stew |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Northern Italy |
| Main ingredients | Beef and veal, cotechino, whole hen or capon |
Bollito misto (Italian: [bolˈliːto ˈmisto]; lit. 'mixed boil' or 'mixed boiled meat') 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.[1][2] 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.
- ^ "Il Bollito Misto or Italian Boiled Dinner: What's On the Plate?". 2012-01-24. Archived from the original on 2012-01-24. Retrieved 2023-09-12.
- ^ "Chef's Recipe: Bollito Misto by Leonardo De Paoli". La Cucina Italiana. 2020-12-16. Retrieved 2023-09-12.
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