F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Bollito Misto
© Michael Turek

Bollito Misto

  • ACTIVE: 2 HRS
  • TOTAL TIME: 5 HRS plus overnight brining
  • SERVINGS: 20
  • MAKE-AHEAD

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender.

salted and brined meats

  1. Two 4-pound chickens
  2. 2 3/4 cups kosher salt
  3. 1 1/2 cups sugar
  4. 3 gallons cold water
  5. 16 dried hot red chiles
  6. 6 bay leaves
  7. 4 heads of garlic, halved horizontally
  8. 2 large white onions, sliced
  9. 2 tablespoons black peppercorns
  10. 1 1/2 tablespoons coriander seeds
  11. 1 teaspoon fennel seeds
  12. 1 star anise pod, crushed
  13. Eight 1 1/4-pound whole fresh pork shanks or one 6-pound veal shank, cut into 4 sections by the butcher
  14. One 6-pound beef brisket

bollito

  1. 5 pounds garlic pork sausages
  2. 6 celery ribs, cut into thirds
  3. 6 carrots, cut into thirds
  4. 4 heads of garlic, cloves smashed
  5. 6 dried hot red chiles
  6. 6 bay leaves
  7. 3 large onions, quartered
  8. 2 cups parsley
  9. 1 fennel bulb, thickly sliced
  10. One 1-ounce package thyme sprigs
  11. 1 tablespoon black peppercorns
  12. 1 tablespoon coriander seeds
  13. 2 bottles dry white wine
  1. SALT AND BRINE THE MEATS In a baking dish, rub the chickens with 1/4 cup of the salt. Cover and refrigerate overnight.
  2. In a large pot, combine the remaining 2 1/2 cups of salt and the sugar with 1 gallon of the water and boil, stirring, until the salt and sugar dissolve, 5 minutes. Turn off the heat and add the chiles, bay leaves, garlic, onions, peppercorns, coriander, fennel and star anise. Add the remaining 2 gallons of water, the shanks and the brisket and refrigerate overnight.
  3. MAKE THE BOLLITO Rinse the chickens. Drain the brined meat; discard the garlic, onion and seasonings. Halve the brisket lengthwise along the grain. Divide the chicken, shanks, brisket and sausages between 2 pots. Divide the remaining ingredients between the pots and add enough water to cover the meats. Bring to a boil, then reduce the heat and simmer until the chicken and sausages are cooked through, 1 hour; transfer to a roasting pan and cover loosely with foil.
  4. Continue to simmer the bollito until the shanks and brisket are very tender, 1 hour and 20 minutes. Add the shanks and brisket to the roasting pan. Strain the broth; discard the vegetables and spices. Spoon off the fat. Return all of the meat to the broth to rewarm.
  5. Pull large pieces of meat from the shanks; discard the bones. Thinly slice the brisket across the grain. Cut off the chicken drumsticks, thighs and wings and thickly slice the breast meat. Slice the sausages. Arrange the meats on platters and ladle broth on top to moisten them. Serve the remaining broth with the meats, or reserve for another use.
Serve With Salsa Verde and Salsa Rossa

Suggested Pairing

Hearty meat dishes like this one can easily pair with bold reds like Cabernet Sauvignon.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.