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Mixed boiled meat

(8 servings/2-3 hours)

Utensils
knives for meat
3 saucepans
carving fork

Ingredients
500 g of beef muscle
1 tail
500 g of beef leg
1 veal tongue
some sausages
500 g of head
1 sausage
1 hen
1 onion
2 carrots
2 stalks of celery
1 handful of parsley
salt

Preparation
- Wash the vegetables and cut them coarsely, wash the parsley and tie in a bouquet.
• In a large pot with plenty of salted water, put the vegetables and parsley.
• When it boils, add the beef and cook for one hour.
• Add the rest of the meat, except the head and sausage, and then simmer for another couple of hours.
• In a second saucepan, boil the sausage and salami.
• Put in a third pot head with half water and half beef broth.
• Heat a serving dish large enough to hold the boiled.
• When all the meat has come to cooking, remove from the pan and place on a serving dish with high sides.

Presentation
Serve boiled hot and steaming in whole pieces; diners will cut the parts of the meat according to their taste.

Kids partecipation
It is a too imposing dish for children. At most they can wash the vegetables. Even the explanations about the cuts of meat are delicate. The story makes  natural and acceptable complex , and often terrible, behaviours.

Comments
The boiled mixture does not require any particular side dish.
Sauces are fundamental: green sauce (parsley, anchovies, garlic, bread crumbs soaked in vinegar of wine, extra virgin olive oil) sauce (red ripe tomatoes, onion, carrot, bell pepper, celery, rosemary, garlic, basil, extra virgin olive oil, salt, pepper and hot pepper) sauce of grape must (grape juice, walnuts, hazelnuts, apples, quinces, pears and lemon zest) and finally the classic mustard.

Nutritional and cultural curiosities
This dish, with different variations linked to meat and cuts used, has a simple preparation, long and patient and is one of the cornerstones of Italian culinary tradition.
The story tells that this dish made Prince Vittorio Emanuele II of Savoy fall in love, who often fled from the court of Turin, influenced by the Viennese cuisine, to take refuge in the village of Moncalvo, near Asti, where he could enjoy a delicious boiled meat.

Useful tips
To get a great boiled, or boiling meat, it is recommended to use both fat meat and lean meats. As soon as you put the boiled on a serving plate, sprinkle a handful of salt on the meat and pour a few ladles of hot broth to enhance its flavours.

Data di pubblicazione 31/03/2014 11:23
Ultimo aggiornamento 31/03/2014 11:26