Italian Food Recipes

Bollito or veal meat boiled is an Italian recipe easy to prepare but that needs some devices to be delicious. Important is the choice of the meat: it is better if the meat is of veal and in particular the shoulder or the chest of veal; in this recipe I use the piece of veal that in Italy is called “Cappello del Prete” that correspond to the shoulder. Another important thing to do is to place the meat in the water with vegetables when it already boils: in this way the meat doesn’t become dry and maintains its entire good characteristics. From this Italian recipe you obtain a delicious second course but also a good broth that you can use to prepare spicy risotto and ravioli. Bollito is typically served with green sauce but ideal is also the mustard.

INGREDIENTS (for 4 – 6 people):
800g of Cappello del Prete that is meat of veal
1 Carrot
1 Celery
2 Potatoes
1 Onion
Salt

PREPARATION TIME: 10 minutes

COOKING TIME: 2 hours

WINE: Dolcetto d’Alba (Red Wine)

PREPARATION
Clean and peel the carrot, the celery, the potatoes and the onion, place them in a pan with water in which you put also the piece of meat of veal “Cappello del Prete” when the water boils.


Let the meat cook for about 2 hours. While meat cooks pay attention that the potatoes don’t become too soft if it is necessary remove them. When the meat is cooked remove it from the pan,


cut it in slices and serve them hot with the carrot and potatoes or with a delicious green sauce.
This is the result:

BUON APPETITO!