Bollito Misto

Name: Bollito Misto
Ingredients: 2 tbsp olive oil; 12 oz thin Italian pork sausages; 1 lb beef chuck steak, cut into 3/4-inch pieces; 1 lb chicken thighs, cut into 3/4-inch pieces; 1 medium onion, coarsely chopped; 1 clove garlic, crushed; 2 cups beef stock; 2 None bay leaves; 2 medium carrots, coarsely chopped; 2 medium potatoes, coarsely chopped; 1/4 cup capers, rinsed, drained and coarsely chopped; 4 None anchovy fillets, finely chopped; 2 tsp finely grated lemon peel; 1 tbsp lemon juice; 1 cup coarsely chopped fresh flat-leaf parsley

15 ingredients

4 steps

Ingredients

2 tbsp olive oil
12 oz thin Italian pork sausages
1 lb beef chuck steak, cut into 3/4-inch pieces
1 lb chicken thighs, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 clove garlic, crushed
2 cups beef stock
2 None bay leaves
2 medium carrots, coarsely chopped
2 medium potatoes, coarsely chopped
1/4 cup capers, rinsed, drained and coarsely chopped
4 None anchovy fillets, finely chopped
2 tsp finely grated lemon peel
1 tbsp lemon juice
1 cup coarsely chopped fresh flat-leaf parsley

Directions

1

Heat half the oil in large Dutch oven on high heat. Cook sausages until browned. Remove from pan; chop coarsely.
2

Cook beef and chicken, in batches, in same pan, until browned. Remove from pan.
3

Heat remaining oil in same pan on high heat. Cook onion and garlic, stirring, until onion softens. Return meats to pan with stock, 1 cup water and bay leaves; bring to a boil. Reduce heat to low; simmer, covered, 1 1/2 hours.
4

Add carrot and potato to pan; simmer, uncovered, about 30 mins or until vegetables soften. Add capers, anchovy, and lemon peel and juice; cook, stirring, until heated through. Remove from heat; stir in parsley.