The bollito misto is one of the major kings of Turinese cuisine, and it’s the perfect dish for bringing out the flavors of Piedmont’s high quality meats. All types of meat are used in the Bollito Misto (which literally means various cuts of meat all mixed together and boiled): the traditional cuts as well as more unusual parts such as tongue and brains. The key to the bollito misto, however, is the accompanying sauce, or “bagnetto”. The classic bagnetto sauce is called the bagnetto verde (green sauce) and it’s made form garlic, parsley, eggs, and anchovies, but there is also the bagnetto rosso (red sauce) of tomato and red chili pepper, and the bagnetto giallo (yellow sauce) made with mustard. Finally the bollito can be served with the cognà, must (crushed grapes) with pears, apples, hazelnuts, and figs. |
