Bollito Misto With Salsa Verde

Photo: Frank Fariello

Ingredients

2 pounds Calf's tongue - (1 tongue)

3 quarts Water

4 tablespoons Red wine vinegar

2 Carrots peeled and quartered

2 Celery ribs cut into 1" pieces

1 Spanish onion peeled, stuck with

2 whl cloves

4 pounds Veal shank

1 pound Beef brisket

2 Beef cheeks

4 Beef sausages

1 Capon cut into 4 pieces

2 pounds Turkey breast - (½ breast)

1 bn Italian parsley leaves picked from stems

2 Salt-packed anchovies headed, gutted, and rinsed

1 tablespoon Salt-packed capers rinsed and drained

1 Hard-boiled egg roughly chopped

4 Cornichons

2 tablespoons White wine vinegar

1 teaspoon Salt

Freshly-ground black pepper to taste

Preparation

Cover calf's tongue with warm water and boil 40 minutes. Drain, cool and peel off outer skin and membrane.

In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 minutes. Add brisket, beef cheeks and sausages and boil, covered, 30 minutes. Add capon and turkey breast and boil uncovered, 45 minutes. Replace dissipated water with each step. Remove each piece of meat and arrange on a platter.

To make salsa verde, place parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute.

Carve meat and serve with salsa verde.