Photo by Irene Grassi/Flicker/Creative Commons
In the restaurant, we’re making a classic bollito misto through the weekend.
A northern Italian stew whose name translates to “mixed boil”, bollito misto is an example of how even the simplest preparations can be wholly sublime. Magruder beef tongue and shank are simmered alongside soft, spicy, housemade cotechino until all the meets can be cut with a spoon and the broth becomes an elixir against the cold. Root vegetables accompany.
It sounds mundane. It most certainly isn’t. It is a darling of winter, a snuggle in a dish.