Piedmontese Mixed Boiled Meat

The Piedmontese winter dish of excellence

The Bollito Misto alla Piemontese (Piedmontese Mixed Boiled Meat) is a dish of the Piedmontese culinary tradition typical of the colder season. The preparation is very complex, in particular due to the extremely long cooking times. In fact, in order to make the meat tender, it must be left to boil for about 3 hours.

The Meat for the Boiled Meat

The Asti veal is considered the best for the preparation of some typical dishes of the Piedmontese culture such as mixed boiled meat and Battuta al coltello .
The traditional recipe of Gran Bollito Misto alla Piemontese (Great Piedmontese Mixed Boiled Meat) is particularly wide in the choice and number of ingredients: 7 cuts of beef to be cooked in the main pot, 7 further cuts to be cooked in separate pots (called "ammennicoli"), 7 sauces (bagnèt), a pork loin ("richiamo") and 4 side dishes.

The Dressing Sauces

This dish is eaten together with various sauces and side vegetables. The most classic combinations are given by two different sauces: The bagnet verd and the bagnet russ.
Bagnet verd is the typical accompaniment: A thick cream with parsley and anchovies, with a savory and pungent taste that goes perfectly with the sweetness and tenderness of the meat.
The bagnet russ is instead a cream made of peppers, chilli and basil with a tastier and slightly spicy taste.

Wines to Complement The Dish

To best savor the Mixed Boiled Meat, it is advisable to combine it with not too aged red wines. There are many Piedmontese wines capable of enhancing the taste of this dish: First of all, the Barbera d'Asti DOCG .