By David Tanis, The New York Times The classic Italian dish bollito misto is no stranger to strong opinions. Essentially a large pot of boiled meats and vegetables and beloved especially in northern Italy, the dish seems to be fairly straightforward. But every cook makes bollito slightly differently, insisting that his or her method produces the best brodo (the savory broth that is part and parcel of the bollito experience). I was chatting over coffee with chef Danielle Glantz, who runs Pastaio via Corta, a pasta shop in Gloucester, Massachusetts.
Bollito Misto Recipe: A Feast As Thrilling To Make As It Is To Eat
The New York Times News Service Syndicate, Denver Post: Living
Mon, 02/10/2020 - 6:00am
Topics: the new york times essentially danielle glantz pastaio corta gloucester massachusetts chez panisse gaia bonadeo turin il gran bollito misto it s aglio vessalico ligurian piemontese carrù northern italy related articles moroccan amina zarkat baba ganoush caramelized wolffish fatteh then honestly drink langhe verduno piedmont romagna lambrusco chianti classico etna rosso beaujolais chinon bairrada portugal eric asimov endive salad with egg anchovy new york timesan vinaigrette salad whisk cut add bollito misto italian boiled meats with red green sauces new york timesbollito preparing a new england meats vegetables yukon gold parsley verde extra-virgin generous rossa ok prepare cover season reheat bring leave italian pear frangipane crostata new york dough pinch filling roll french spread bake subscribe stuffed denver i david tanis york new york italian as bonadeo italy it bollito to a fish belgian the bollito salad andrew scrivani new york timesa york jan yield total salt directions add meats salsa season basically tablespoons tart pepper broth small large leaves cook pot sausages cups peeled food meal grams sweet serve butter bowl transfer eggs beef bread served sugar almonds lemon chuck days cup shank ground cloves good brodo pounds tender carrots sausage plates degrees platter yolks reduce soft batter water arrange worthy baked hour amount work capers adventure fennel pound adjust rough shell months chef crust veal flour day buttery plenty lunch dressed capon flakes wrap sugared red-pepper don part warm longer project granulated separately cream rum cup/100 soup dark almond extract mustard chop peppercorns precooked celery golden hours wedges zest stalks shapes concentrate processor creamy week flavor hot flavors pale cayenne bay quarters blot bunch separate peppers
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