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How-To

Bollito Misto—An Italian Classic

Humble cuts of meat and simple techniques make a superb dish

By Roberto Donna Fine Cooking Issue 06
Photos: Martha Holmberg
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While the name translates unromantically as “mixed boil,” bollito misto is more than that—it’s a delicious mix of meats and poultry cooked in a broth flavored with herbs and aromatic vegetables. This author serves his with three sauces: horseradish in vinegar, a tomato and red pepper sauce, and a garlicky green herb sauce. He talks about how to decide what to include, the key to simmering it, and how to best serve it, and advises making it ahead of time to let the flavors meld.

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Fine Cooking Magazine - August/September 2018

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