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Bollito misto (Italian pronunciation: [bolˈliːto ˈmisto], literally "mixed boil" or "mixed boiled meat") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos.
 | This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (May 2018) |
 Bollito served with spinach, mostarda vicentina, puré and balsamic vinegar jelly | |
| Alternative names | Italy[citation needed] |
|---|---|
| Type | Stew |
| Place of origin | Northern Italy |
| Main ingredients | Beef and veal, cotechino, whole hen or capon |
| Part of a series on |
| Steak |
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History
In Italian cuisine, bollito was prominent throughout the second millennium. In the 1800s, crown prince and from 1849 king Vittorio Emanuele II would often sneak off to the small town of Moncalvo to hunt wild game, cavort with his favorite mistress, and enjoy a convivial meal of bollito with friends. Bollito features prominently in various gastronomic texts: Antonio Latini has 38 cooking suggestions for bollito in his cookbook, Lo Scalco alla Moderna (The Modern Steward) (1694); and Maestro Martino has several recipes in his book Libro de Arte Coquinaria (The Art of Cooking), which is considered a landmark of Italian gastronomic literature.[citation needed]
See also
- List of stews
Sources
- https://web.archive.org/web/20120124125543/http://italianfood.about.com/od/boiledbeef/ss/aa041607.htm
- https://web.archive.org/web/20120207063921/http://italianfood.about.com/library/weekly/aa011498.htm
- http://www.foodnetwork.com/recipes/giada-de-laurentiis/bollito-misto-recipe/index.html
- https://web.archive.org/web/20140314204556/http://www.antonio-carluccio.com/Il_Gran_Bollito_Misto
На других языках
- [en] Bollito misto
[es] Bollito misto
El bollito misto (pronunciación en italiano: /bolˈliːto ˈmisto/, 'hervido mixto') es un estofado clásico del norte de Italia, muy parecido al pot-au-feu francés, que consta de varios cortes duros de carne de res o ternera, cotechino y gallina o capón que se cuecen a fuego lento durante 2-3 horas en un caldo aromático de verduras. El bollito y sus muchas variaciones regionales se comen en todo el norte de Italia y es particularmente popular en Emilia-Romaña, Piamonte y Lombardía. La carne se corta en rodajas finas y se sirve con sal marina gruesa, mostarda, salsa verde, rábano picante o chutney. El caldo resultante se desnata, se cuela y se usa como base para sopas y risottos.Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
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