Bolito misto – mixed boiled Italian meats in broth served with four sauces

Ingredients

• 1 boiling hen
• 1 wagyu salted Beef brisket
• 1 cottechino Sausage
• 1 ox tongue
• 1 veal shin frenched
• 1 veal silver side
• 6 L chicken stock
• 4 carrots
• 1 head of Celery
• 8 Onions
• bouquet garni

garnish

• 2 bunches baby carrots peeled
• 24 kipfler potatoes peeled
• 500 g frozen Baby Peas
• 24 baby Onions
• 24 baby white turnips

salsa verde

• ½ bunch Parsley
• ½ bunch Basil
• ½ bunch Mint
• 5 anchovy fillets Ortiz salted
• 1 tablespoon Caper
• 2 tablespoons french mustard
• 2 tablespoons white wine vinegar
• ½ cup Olive Oil
• salt and freshly ground black pepper

bone marrow sauce

• 100 g Bone Marrow removed from the bones & soaked in salted water & chopped
• 1 shallot finely chopped
• 1 Clove Garlic finely chopped
• 1 Bay leaf
• 1 sprig Thyme
• 1 Slice bread soaked in hot water
• 3 tablespoons red wine vinegar
• 1 tablespoon Mustard
• Olive Oil
• salt and freshly ground black pepper

salsa rossa

• 1 red pepper roasted, skinned and chopped
• 1 can Italian plum tomato chopped
• 1 Red chilli chopped
• 1 Clove Garlic sliced
• ½ teaspoon coriander seed crushed
• 1 tablespoon Sugar
• 1½ tablespoons Vinegar
• 1 Pinch of dried oregano
• 1 tablespoon Mint chopped
• 1 teaspoon chopped marjoram
• Olive Oil

salsa di dragoncello

• 1 Slice bread soaked in a little hot water
• 2 tablespoons chopped Tarragon
• 3 tablespoons chopped Parsley
• 2 hard boiled Eggs chopped
• 2 tablespoons french mustard
• 1 tablespoon Caper chopped
• 4 anchovy fillets chopped
• ½ cup Olive Oil
• 2 tablespoons red wine vinegar
• salt and freshly ground black pepper