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Meat, Italy

Bollito misto with salsa verde

Bollito misto is a classic Italian winter dish combining poached beef, chicken and Morteau sausage with vegetables. For 4 people, it takes 2.5 hours and medium skill, at a cost of €4.20 per person. Success comes down to a very gentle simmer and the herb salsa verde, which cuts through the richness of all that tender meat.

A bollito misto, an assortment of meats poached with vegetables, served with its famous herb salsa verde.

Bollito misto with salsa verde
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.20
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Bollito misto is the kind of comforting dish where several meats simmer together low and slow until they turn tender, soaking up flavor from a broth that gets richer as it cooks. The beef, chicken and Morteau sausage each bring their own texture and taste, and the vegetables finish cooking in that same broth, absorbing all its savor. The salsa verde, bright and tangy from capers and anchovies, cuts right through the richness of the meats.

This is a Sunday dish, the kind you start early in the afternoon so you have time to enjoy the smell filling the whole house. It takes few actual steps but plenty of patience, which makes it ideal for a family meal or a gathering with friends where everything sits in the middle of the table and people help themselves. The leftover broth turns easily into soup the next day, so this dish also looks after the rest of your week.

The ingredients

4 people

Butcher

  • Beef shin 600 g
  • Chicken thighs 2
  • Morteau sausage 1

Fruits and vegetables

  • Carrots 4
  • Potatoes 600 g
  • Onion 1
  • Celery stalk 2
  • Parsley 1 bunch

Pantry

  • Capersoften in the pantry 1 tbsp
  • Anchovies in oiloften in the pantry 3
  • Olive oiloften in the pantry 8 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Celery, Fish

The step by step recipe

  1. Put the beef, onion and celery in a large pot of cold salted water and bring to a gentle simmer. 1 h

    Skim regularly during the first half hour for a clear broth.

  2. Add the chicken thighs and the sausage, and let everything cook gently. 40 min

    Don't let it boil, the meats would fall apart.

  3. Add the carrots and potatoes for the final stretch of cooking. 25 min

    Cut the vegetables into large chunks so they hold their shape during cooking.

  4. Chop the parsley with the capers and anchovies, then mix with the olive oil and vinegar to make the salsa verde.

    Make the sauce an hour ahead, the flavors meld together.

  5. Slice the meats and arrange them with the vegetables on a large platter, with a bit of broth and the salsa verde on the side.

    Keep the broth, it makes a great soup base for the next day.

Our tips to get it right

  • Use a pot large enough that all the meats are fully submerged in the broth, otherwise they cook unevenly.
  • Taste the broth before serving and adjust the salt, since the meats absorb some of the seasoning as they cook.
  • Serve the salsa verde at room temperature rather than straight from the fridge, it keeps all its fresh herb aroma that way.

The variations

  • Swap the Morteau sausage for a Toulouse sausage if you can't find one, the dish stays just as flavorful.
  • For a lighter meat version, keep only the chicken and beef and add a bit more vegetables to make up for it.
  • For kids, serve the meats and vegetables plain without the salsa verde, or replace the anchovies with a little mild mustard in the sauce.

What to serve it with

  • Crusty bread for dipping in the broth
  • Extra grainy mustard on the side
  • A light red wine from Piedmont

Storage

The meats and broth keep for 2 to 3 days in the fridge in separate sealed containers. The broth freezes very well for up to 3 months. Reheat the meats directly in the simmering broth so they stay moist, and make the salsa verde fresh right before serving.

Questions about this dish

Can you make bollito misto ahead of time?

Yes, it's actually recommended since the flavors deepen overnight. Reheat the meats gently in their broth on the day and make the salsa verde fresh.

What can replace beef shin in this recipe?

Short ribs or chuck work very well, since these cuts turn tender with long, slow cooking. Avoid cuts that are already tender, as they'll dry out.

Can you freeze bollito misto?

The broth and meats freeze well separately for up to 3 months. The salsa verde should always be made fresh, since it loses its brightness once frozen.

Why do anchovies go into the salsa verde?

The anchovies melt into the sauce and add depth without tasting fishy. They work with the capers to balance out the richness of the meats.

How long does it take to make a bollito misto with salsa verde?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bollito misto with salsa verde?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bollito misto with salsa verde cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, fish. Always check the labels of the products you buy.

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