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Mixed Boiled Meat with Green Sauce and Tomato Marmalade: Bollito Misto con Salsa Verde e Friggone
FOOD NETWORK31Ingredients
10Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 calf tongue (boiled 40 minutes and peeled)
- 1 1/2 lb. beef brisket
- 2 beef (cheeks)
- 4 Tbsp. red wine vinegar
- 1 lb. blood sausage
- 1 lb. cotechino
- 1 capon (quartered)
- 1 bunch Italian parsley leaves (picked from the stems)
- 2 salt (packed anchovies headed gutted and rinsed)
- 1 Tbsp. capers (salt-packed, rinsed and drained)
- 1 hard-boiled egg (roughly chopped)
- 4 cornichons
- 2 Tbsp. white wine vinegar
- 1 tsp. salt
- black pepper (freshly ground)
- 1 lb. beef (scraps)
- 1 lb. beef (veal bones)
- 1 lb. beef tongue (cut into 4 or 5 pieces)
- 4 lb. stewhen (to 5, cut into 6 pieces)
- 1 onion (coarsely chopped)
- 1 carrot (coarsely chopped)
- 1 celery rib (coarsely chopped)
- 10 qt. cold water (to 12)
- salt
- pepper
- 6 yellow onions (finely diced)
- 4 tomatoes (ripe, finely diced)
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. balsamic vinegar (quality)
- salt
- pepper
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Directions
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