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Florentine failure begets brilliant bollito baguette

We did, though, find a recipe for bollito misto in Marcella Hazan’s Essentials of Classic Italian Cooking. While we didn’t have the called-for tongue, veal breast, cochino sausage or a chicken, using a local veal brisket by itself still produced a rich beefy broth along with soft, sweetly-flavored meat. We couldn’t find a suitable recipe for the Kaiser-like rolls, but a split baguette from a wonderful local bakery worked just as well, especially when drenched with extra broth.

Guest Post from Gourmandistan: Florentine failure begets brilliant bollito baguette

Guest Post from Gourmandistan: Florentine failure begets brilliant bollito baguette

PANINO CON BOLLITO

BOLLITO

  • 1 veal (or beef) brisket
  • 1 carrot, peeled
  • 1 stalk celery
  • 1 onion, peeled
  • 1 bay leaf
  • 2 sprigs parsley
  • 3 cloves garlic
  • 1 c. canned crushed tomatoes
  • Red pepper flakes
  • Salt & pepper

Put all ingredients together in a Dutch oven or large pot.  Bring to a simmer. Skim, if needed.  Cook for several hours over low heat, until meat is very soft. Remove meat to a cutting board to cool.  Strain broth and set aside. Slice meat across grain. Chop slices into small pieces.

SALSA VERDE (Green Sauce):

  • 1 c. parsley leaves
  • 3 TB capers (rinsed, if using salted capers)
  • 6 anchovy filets
  • 2 cloves garlic, chopped
  • 1 t. grainy mustard
  • 1 t. red wine vinegar
  • 1/2 c. olive oil
  • Salt & pepper

Place all ingredients in a food processor and process, stopping and using a spatula to push down sides as necessary.  Taste for seasoning.

SALSA ROSSA (Red Sauce):

  • 2 red bell peppers
  • 2 onions, peeled and thinly sliced
  • 3 TB olive oil
  • Red pepper flakes
  • 1/2 – 3/4 c. canned chopped or crushed tomatoes
  • Salt & pepper

Skin peppers with a vegetable peeler. Then split them lengthwise and remove core and seeds. Cut pepper flesh into thin slices.

Cook onions in olive oil, stirring occasionally, until soft. Add peppers and continue cooking, stirring occasionally, until reduced by about half.

Add pepper flakes, tomato, salt and pepper. Continue cooking at a simmer for about 20 minutes. Taste for seasoning.

SANDWICH ASSEMBLY:

Toast a baguette or (more authentically) a Kaiser roll, sliced in half horizontally.  Mound some meat on top of bottom half of bread. Pour some of the reserved broth over. Top, first with red sauce, then with green sauce.

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