Bollito Misto
Happy New Year! Welcome back. We’ve been on a hiatus since US Thanksgiving, but the holiday season brought us alot of inspiration and tasty paleogastronomic creations.
We had a huge epiphany during our absence, no pun intended. We came across, tested and perfected perhaps the simplest, most versatile paleo-friendly dinner we have chanced upon, bollito misto.
Hailing from northern Italy, bollito misto, literally mixed boiled meat is probably the simplest recipe on this whole site. And it produces a boring product, basically boiled meat and great stock. However, it can be made with a variety of meats such as beef, pork, chicken, turkey, sausages and game. Bollito is traditionally made with a variety of cuts including tongue, brains, heart, whatever turns you on. It is the countless ways in which bollito can be reconstituted that make it exciting.
Bollito can be sliced and serve with a variety of dipping sauces. Salsa verde, chimichurri, romesco, and ginger scallion are just a few of the sauces that it can be served with sliced bolitto. Combined with stock, it is a great starting point for a hearty soup. And, it can be reheated in a variety of sauces such as BBQ sauce, teriyaki sauce, black bean sauce, the possibilities are endless.
We will cover a number of these preparations over the next week.
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