Bollito Misto With Salsa Verde Recipe - Cooking Index

Ingredients

• 2 lbs / 908g / 32oz Calf's tongue - (1 tongue)
• 3 Water
• 4 tablespoons / 60ml Red wine vinegar
• 2 Carrots - peeled and quartered
• 2 Celery ribs - cut into 1" pieces
• 1 Spanish onion - peeled, stuck with 2 Whole cloves
• 4 lbs / 1816g / 64oz Veal shank
• 1 lb / 454g / 16oz Beef brisket
• 2 Beef cheeks
• 4 Beef sausages
• 1 Capon - cut into 4 pieces
• 2 lbs / 908g / 32oz Turkey breast - (1/2 breast)
• 1 Italian parsley leaves - picked from stems
• 2 Salt-packed anchovies - headed, gutted, and rinsed
• 1 tablespoon / 15ml Salt-packed capers - rinsed and drained
• 1 Hard-boiled egg - roughly chopped
• 4 Cornichons
• 2 tablespoons / 30ml White wine vinegar
• 1 teaspoon / 5ml Salt
• Freshly-ground black pepper - to taste