Bollito Misto

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This is an epic Italian dish.

The significance of prime numbers in cuisine could be a research project.

This meal (in traditional form) requires seven meats, seven vegetables, and seven condiments.

To serve 10.

This recipe contains the following types of ingredient: meat and poultry; fish and seafood; dairy and honey; plants and fungi.

Ingredients

The Meats
1
medium onion
1
carrot
1,000 gm
stewing beef (brisket)
1,000 gm
veal (neck or breast suggested)
500 gm
pork (lean)
500 gm
lamb shoulder
2
chicken breasts
500 gm
tongue
6
chorizo
The Vegetables
500 gm
carrots
500 gm
small onions
ribs
celery
500 gm
swede
3 medium
parsnips
500 gm
potatoes
2 medium
courgettes
The Condiments
Salsa Rosso: Tomato Sauce
Salsa verde: Green Sauce
Poor Man's Onion Sauce
Mayonnaise

Method

Preparation

Wash the meats and trim off any unwanted bits.

Peel and prepare the onion and carrot as necessary.

Cooking

In a large heavy pan heat to the boil about a litre of water, enough to cover the meats.

Add the flavouring onion and carrot and a little salt to the water. Add the beef, the veal and the pork.

Skim any scum that forms and cover and reduce to a simmer.

Simmer for about 1 hour.

Then add the veal and the chicken.

Simmer for about 1 hour further and then test the meats which should be "fork tender". In a second pot boil some salted water and simmer the tongue starting at the time the chicken goes in the main pot.

In the meantime cook the vegetables separately, using steaming as well as boiling, to preserve the separate flavours.

To serve

Arrange the meats on a serving platter and carve at the table.

Vegetables and sauces are then taken by the guests.

Variation

This recipe is already an anglicised variation on the Italian original.

Vary the meats according to what you can get.

Vary the vegetables according to what is available at the market.

Vary the sauces but try to keep a balance of bland and spicy, sweet and sour.

Ask your guests for comments and suggestions.