Bollito misto

Method

1. Poach the chicken in water with the celery, carrots and parsley stalks for 45 minutes or until there is no blood left in the legs.

2. Poach the tongue for 2-3 hours or until tender, the salt beef brisket for 3 hours and the cotechino in its foil pouch for 30 minutes.

3. For the salsa verde: mix all the ingredients together in a bowl.

4. For the horseradish sauce: mix together all the ingredients and season with salt and pepper.

5. To serve: slice the chicken, tongue, beef and cotechino. Arrange on a large platter and pour over some reduced seasoned chicken stock and serve with boiled carrots and celery, spinach and lentils. Serve the salsa verde, mostarda di Cremona and horseradish sauce in ramekins on the side.

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Ingredients

1 whole chicken
1 head Celery, roughly chopped
4 Carrots, roughly chopped
1 handful parsley stalks
1 calve's tongue
500g salt beef brisket
1 cotechino sausage, (spicy Italian sausage)

For the salsa verde

50g Parsley, chopped
50g Basil, chopped
50g Mint, chopped
50g Rocket, chopped
1 tsp Dijon mustard
2 tsp capers
4 anchovies canned in oil, drained and chopped
1 dash of red wine vinegar
250ml Olive oil

For the horseradish sauce

4 tbsp grated fresh horseradish
6 tbsp crème fraîche
1 1/2 tsp red wine vinegar

To serve

chicken stock, reduced in a pan and seasoned
boiled Carrots
boiled Celery
150g spinach leaves, blanched
100g Umbrian Lentils, cooked until tender
100g mostarda di Cremona

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