"Bolito Misto"

Ingredients

• 8 small potatoes
• beef (tenderloin)
• 1 leek, white part only
• 1 kg chicken legs
• 3-4 sprigs of fresh parsley
• 2 sweet peppers in different colors
• salt
• 6 small onions
• 20 g celery root
• bay leaf
• 6 small carrots
• 500 g pork tenderloin
• fresh thyme

Cooking

Step 1

Peel 1 carrot, 1 onion and celery root. Wash chicken legs, beef and pork, place in a large saucepan. Put in the carrots, onions and celery. Pour cold water so that it only covers the meat, put on high heat. Let it boil, remove the foam with a slotted spoon. Add bay leaf, parsley, thyme; season with salt and pepper to taste. Reduce heat, loosely cover with a lid and cook for 1.5-2 hours.

Step 2

Wash and clean the remaining vegetables. Cut carrots in half lengthwise, potatoes in half, leek in pieces 4-5 cm long; Cut the peppers into quarters, remove the stem and seeds.

Step 3

30 minutes before the meat is ready, boil water, add a little salt. Add carrots, onions and potatoes. Boil 5 min. The amount of onions can be reduced or completely dispensed with.

Step 4

Add leeks and peppers; cook another 10 min. Drain the water, return the pot with vegetables to low heat, cover and dry for a couple of 30 seconds. Leave covered in a warm place.

Step 5

Remove the chicken and meat from the pan, strain the broth. Meat cut into large pieces. Arrange on a large platter along with vegetables. Pour generously with the broth in which the meat was cooked and serve. Hot sauce goes well with the dish.
GLOSSARY The Italian dish "bolito misto" can include a variety of meat products. In addition to beef, pork and chicken meat, beef or pork tongue, spicy sausages and sausages, and thickly sliced ham are added to it. The principle of preparation is simple - all the ingredients are cooked at the same time in one pan. The remaining rich and aromatic broth is used for soups or sauces.