Original name: Salsa Verde e Bollito

Origin: Italy

Number of portions: 4

Preparation time: 3 hours

Ingredients of Green Sauce
1 carrot (15-18 cm)
1 stalk of celery (15-18 cm)
2 hard-boiled eggs
1 small onion
1 clove of garlic
50 gr leaves of parsley
1 tablespoon of vinegar
A pinch of sugar
A pinch of salt
100 ml extra virgin olive oil

Preparation of Green Sauce
On the cutting board, finely chop the ingredients one by one and place them in a bowl. Add the minced eggs and the oil; mix, with a wooden spoon, until the sauce is soft and creamy.

Ingredients of Boiled Meat
500 g of beef (better boneless)
150 g chicken breast
75 g of veal head
75 g of veal tongue
75 g of veal legs
half of an onion
half of a carrot
half of a celery

Preparation of Boiled Meat
Take a large pot and place the beef and veal in it, adding as much water as necessary to cover the meat. Cover the pot and place it on the stove. When the water comes to the boil, remove the foam and add salt, then replace the cover and reduce the heat, to continue cooking for 2 hours. Take the vegetables, wash and place in the large pot, along with the chicken breast. Reduce the intensity of the flame and cook over a low heat for 45 minutes. To understand if it’s ready, you can just taste a piece of each of the various ingredients with a fork. When you feel that the various pieces are cooked, remove them from the pot and drain them from the cooking water, placing them in a large and deep container, full of hot broth. The stock will allow you to keep them warm until you bring them to the table.