Bollito misto piemontese
Instructions
It brings to a boil enough water flavored with vegetables.
When you boil it plunges the beef, and after an hour the tip and tail.
Boil in boiling water flavored with head smells and veal tongue.
Once cooked, the meat should be placed on a plate of hot service.
Then be sprinkled with some coarse salt and sprayed with a ladle of hot broth to them.
The Piedmontese boiled can be accompanied by the classic Piedmontese bagnet verd or bagnet ross or sweet and sour sauce of peppers, or even from fruit mostarda.
The simplest accompaniment is a drizzle of good olive oil extra-virgin distinct but delicate fruityness.
