Comment on Bollito misto recipe: A feast as thrilling to make as it is to eat

Bollito misto recipe: A feast as thrilling to make as it is to eat

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.

 

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