Boiled dinner fit for a prince. This hearty mix of tender meats originated in northern Italy and is considered a menu mainstay of Piedmont, Lombardy, and Emilia. Though it varies slightly by region, the typical mix of seven meats includes beef, veal, chicken, capon, cotechino (a type of sausage), tongue, and traditionally, half of a calf's head. The boiled meats are served with a variety of condiments, but the only one required is bagnetto verde, a blend of parsley, garlic, and anchovy similar to salsa verde. The humble dish was a favorite of Crown Prince Vittorio Emanuele, who was rumored to steal away in the night with friends to the small town of Moncalvo outside Torino to savor the rich, brothy stew. Its time-consuming preparation has brought this modest meal out of the home and into fancy Italian restaurants, where the different meats are often served from specialized carts and carved tableside.
A bowl of bollito misto gets a spoonful of seasoning during a dinner in celebration of the 10th anniversary of Marc Vetri's eponymous restaurant.
May 28, 2009, The Beard House, NYC
(Photo by Geoff Mottram)