Recipe Bollito Misto: It sounds terribly obvious, and it is. However, in the last century, Crown Prince Vittorio Emanuele and his friends would sneak off from the Royal residence. They went to Moncalvo, a town far from the stifling air of the Court in Torino. They wanted to enjoy a rich, flavorful bollito misto: seven kinds of meat, seven vegetables, and seven condiments.
Though seven kinds of meat may seem like a lot, the variety is important. Each complements the others, producing a whole that is greater than the sum of the parts. You should include beef, veal, pork, chicken, tongue, zampone, or cotechino. Feel free to add whatever other cuts of meat you feel might work. The pieces should be from older animals, because they will be more flavorful, and should also be large. This means that a good bollito misto is ideal for a convivial meal. Have it with friends, or for when you want to make something that will provide the wherewithal for several meals. Preparing a bollito misto is straight forward In terms of cooking techniques. Bring a pot of lightly salted water to a rolling boil and add the beef, veal, chicken, and vegetables. The hot water seals the meat; see below for timing.
To prepare the bollito misto, boil, separately, the tongue and zampone or cotechino, assuming you choose to include them.
Recipe Bollito Misto: the Ingredients
- 2 1/4 pounds beef — the cut used in Italy is shoulder; James Beard suggests beef brisket
- 2 1/4 pounds neck or breast of veal
- 1 1/4 pounds calf’s head (though required by tradition, this is becoming difficult to find; should you choose not to include it, increase the beef and veal, or add a pound of lean pork instead)
- A veal’s tongue, weighing 1 1/4 pounds
- A chicken, weighing about 2 1/4 pounds
- A cotechino weighing about 3/4 pound (a cotechino is a pork sausage, available in Italian delicatessens; you can also use a zampone, which is a stuffed pig’s trotter)
- 2 carrots
- 3 ribs celery
- 2 onions, stuck with 2 cloves each
How to make the Bollito misto:
Fill a large pot with water sufficient to cover the meat. Lightly salt the water, add the vegetables, set the pot on the fire. Wait until the water comes to a boil before adding the beef. You want the flavor to remain in the meat. The heat will seal in its juices. Reduce the flame to a simmer, and after about an hour, add the breast of veal, chicken, and calf’s head. If you prefer not to use the head increase the quantities of beef and veal, or add a pound of lean pork,. This isn’t Piedmontese, but the Emilians do it.
In the meantime, set the second pot of lightly salted water on the fire.
Bring it to a boil, and begin simmering the tongue when you add the veal and chicken to the beef.
Set the fresh cotechino or zampone, if you are using it, in a pot of cold lightly salted water at this time. Prick the cotechino all over, or loosen the string of the zampone first, and begin simmering it. If you instead buy precooked sausage, follow the instructions on the package.
The meats are done when they are fork-tender. This takes about an hour or slightly more from when you add the veal and the chicken to the beef.
Arrange the meats on a heated platter when it is time to serve. Sprinkle with a ladle of hot broth, and carve them at the table.
Cut the tongue and the cotechino or zampone, into 1/2-inch slices.
Often bollito misto is well accompanied by salsa Verde and/or mostarda.
Classic books for everyone seriously interested in Italian cookig.
Essentials of Italian Cooking
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.
Ingredienti: Marcella's Guide to the Market
From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.
When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
Based on sixty years of almost daily visits to the market to choose the ingredients of that day’s meal, Ingredienti is a life’s work, distilled—an expression of Marcella’s judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
Marcella's Italian Kitchen
The author of "The Classic Italian Cookbook" shares the sources of her recipes and the ideas behind flavor harmonies and presents recipes for hundreds of specialties of Italian family cooking, from soups and pastas to gelati desserts
Hazan Family Favorites: Beloved Italian Recipes from the Hazan Family
As a child in America, Giuliano Hazan’s mother, Marcella, packed him meatballs with potatoes and peas, veal stew with mushrooms, and other homemade dishes for lunch—dishes that in no way resembled the peanut butter sandwiches his classmates enjoyed. And so began his appreciation of great food. Hazan Family Favorites celebrates delicious recipes from the Hazan family, prepared just as Giuliano prepares them for his own family today. Here are 85 recipes for every course in the Italian meal, including Appetizers, Soups, Pastas and Rice, Meats and Seafood, and Sides and Desserts. With recipes from Swiss Chard Tortelloni to Strawberry Gelato to everything in between, Hazan Family Favorites offers an intimate look at this iconic family and their most beloved recipes.
Praise for Hazan Family Favorites:
“A loving tribute to the women who have shaped his life." —Epicurious
Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes
Marcella Hazan is acclaimed for her trailblazing cookbooks, but first and foremost she is a teacher. From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking.
This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus.
Science in the Kitchen and the Art of Eating Well
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.
Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.
Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking
"Let me invite you on a journey with me from my childhood ..." beckons Lidia Bastianich, hostess of the national public television series Lidia's Italian Table. And what an incredible journey it proves to be.
Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.
This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.
Anna Bruni Benson
Solo Dolci: The Italian Dessert Cookbook
There's more to Italian dessert than tiramisu! Italian desserts need not depend on lots of butter, eggs, and sugar; they're often light and subtle, making the most of fresh fruit, pastries, mousses, ices, etc. Here are regional desserts from all regions of Italy, some invented by the best Italian chefs, others that have belonged to Italian families for generations.
Giada De Laurentis
Solo Dolci: The Italian Dessert Cookbook
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking.
Giada De Laurentiis
Everyday Pasta: A Cookbook
For Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare—everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies a Baking Book
The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights.
Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.
One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.
The Silver Spoon Kitchen
The Silver Spoon New Edition
"The quintessential cookbook." – USA Today
Biba's Northern Italian Cooking
An updated edition of the classic guide to northern Italian cookery features more than two hundred recipes that represent the best in authentic Italian cuisine, including Minestrone Soup, Tagliatelle Bolognese Style, Buschetta with Fresh Tomatoes and Basil, and Roasted Leg of Lamb with Garlic and Rosemary. Original.
Lombardia in Cucina: The Flavours of Lombardy
Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.
Recipes from Paradise: Life & Food on the Italian Riviera
>This collection of recipes introduces the cuisine of Liguria. The nutritional balance of the diet includes an abundance of fresh fruit and vegetables, fish and seafood, low fat cheeses, grains, nuts, olive oil, wine and fragrant herbs.
The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.