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Best Easy Bollito alla Piemontese Recipe

Name: Best Easy Bollito alla Piemontese Recipe
Total time: 120 min
Yield: 260 g
Ingredients: beef brisket 2 lbs; beef shank 1.5 lbs; veal tongue 1 lbs; chicken 1 lbs; celery 2 pieces; carrot 2 pieces; onion 2 pieces; bay leaf 2 pieces; parsley 0.5 cup; salt 2 tbsp; whole black peppercorns 1 tbsp; olive oil 2 tbsp; red wine vinegar 2 tbsp

Piedmont's grand boiled meat platter features multiple cuts served with vibrant sauces. This high protein mediterranean feast is the ultimate family sharing experience.

Cook 120 min Difficulty NORMAL 320 kcal

#mediterranean #high protein #family dinner #comparative nutrition

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Ingredients

Main ingredients

beef brisket 2 lbs
beef shank 1.5 lbs
veal tongue 1 lbs
chicken 1 lbs
celery 2 pieces
carrot 2 pieces
onion 2 pieces
bay leaf 2 pieces
parsley 0.5 cup

Seasonings/Sauce

salt 2 tbsp
whole black peppercorns 1 tbsp
olive oil 2 tbsp
red wine vinegar 2 tbsp

Nutrition summary

Carbohydrates 14 g 17%

Protein 23 g 29%

Fat 15 g 54%

Serving size 260g

Cooking steps

1

Fill a large stock pot with water and bring to a gentle simmer, not a rolling boil, for precise heat control.
2

Add beef brisket, shank, and veal tongue; skim off foam as it rises during the first 20 minutes to ensure a clear broth.
3

After 40 minutes, add chicken, celery, carrots, onions, bay leaves, whole peppercorns, and salt. Maintain a consistent gentle simmer for even cooking.
4

Cook for 2 hours, occasionally turning meats and checking liquid level; add water as needed to keep ingredients submerged.
5

Remove each meat cut carefully when tender, letting them rest for 10 minutes before slicing; serve with olive oil, red wine vinegar, and fresh parsley sauce.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredients of Bollito alla Piemontese are assorted meat cuts: beef brisket, shank, veal tongue, and chicken. These provide the dish's robust flavor, texture, and traditional identity. Deeply aromatic vegetables such as onions, carrots, and celery further enrich the broth, but the variety of meats is what truly defines this Piedmont classic.

Q. How does heat control affect the outcome?

Maintaining a gentle simmer throughout is crucial. If boiled too rapidly, the meats can become tough and the broth cloudy. The recipe specifies a steady, moderate simmer—especially in step 1 and step 3—to preserve moisture and ensure every cut cooks evenly. Careful heat regulation guarantees optimal tenderness and clarity.

Q. How can I prevent dry or tough meat?

To avoid dryness or toughness, always cook the meats at a gentle simmer, never a rolling boil. Skimming foam early and removing each meat only when tender (step 5) allows for proper moisture retention. Resting the meats before slicing seals in juices, resulting in a succulent texture and flavor.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each 260g serving of Bollito alla Piemontese contains approximately 320 kcal, 23g protein, and 14g carbohydrates. This gives a protein-to-carb ratio of roughly 1.6:1, offering a high protein profile with moderate carbs and a fat percentage of 54%. Ideal for those seeking Mediterranean family feasts with balanced nutrition.

Best Easy Bollito alla Piemontese Recipe

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