Bollito misto from River Cafe 30 (page 212) by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli
- bay leaves
- carrots
- celery
- garlic
- red onions
- black peppercorns
- cotechino sausages
- celery hearts
- ox tongue
- parsley stalks
- boiling fowl
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EYB Comments
Ox tongue requires soaking overnight. Requires cooking for 4-5 hours. Can substitute zampone sausages for cotechino sausages.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.