Prep 15 mins
Cook 10 mins
This is what I found on the word BOLLITO if this is not right please zmail me and I'll correct this......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...
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 golden onion
- 1 ripe tomatoes
- 1 ripe green tomato
- 1⁄4-1⁄2 cup chopped parsley (calls for a handful)
- 4 tablespoons extra virgin olive oil
- 2 hard-boiled eggs (finely chopped)
- 4 tablespoons balsamic vinegar, of modena monari federzoni
- 1 garlic clove
- salt and pepper
- Chop the vegetables into small cubes and cook them in the Balsamic vinegar of Modena Monari Federzoni.
- Add salt and pepper.
- Cook until the sauce reduces but don’t allow it to dry out.
- Add the chopped parsley.
- Pour the sauce into a bowl and add the extra virgin olive oil.
- Mix thoroughly until the oil is mixed well into the sauce and then add the chopped hard-boiled eggs.