On Christmas Italian tables, expecially in the North, mixed boiled meats are never missing, this dish has a long tradition and it tastes home.
Ginger wants to reveal the few important secrets to realize this delicacy and to bring some Italy on your tables!
I hope you will enjoy and…MERRY CHRISTMAS!
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INGREDIENTS x 6/8 PAX
1 hen or 1 capon
800 g of beef (the forequarter part)
400 g of veal (the forequarter part)
1 “spongy” beef bone
1 medium onion
1 o 2 carots
2 cellery sticks
half a leek (white and green part)
1 small bouquet of parsley
3 cloves
1 tbsp of coarse salt
few black peppercorns
3 l of flat water in bottle
METHOD
First of all, the ingredients must be top quality, then you can start.
In a big pot put the water and when it’s boiling put salt, the entire hen or capon, the bone and the rest of the meat leaving it entire.
When the water will be boiling again add the vegetables. Block the cloves into the onions and bundle up the parsley so you will not lose the two of them in the pot.
Cook covered on a slow flame for about 4 hours, checking sometimes that everything is slowly boiling.
After the cooking time gently drain the meat, put on a plate and serve it with the sauce you like more.
Let cool the meat broth and put in the fridge, then remove the 3/4 of the fat part. Let it boil once more and filter it with a strainer, then use it to cook a risotto, some small pasta or tortellini in broth.
…AND MERRY CHRISTMAS!
