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Bolito Misto a dish made with patience from nothing, cooked so long that even the toughest scraps submit to tenderness. Bolito Misto is just one of those dishes,

Literally translated boiled meat mixed bolito misto is a classic Italian dish, simple to prepare, easy for a large number of people and utterly scrumptious. It is the type of food a farming family might have put on a low fire in the morning when they left for the fields to return many hours later to find it perfuming the home and perfectly cooked. ’Bolito Misto’ is the ultimate slowfood and perfect for a winter dinner. This recipe is more a guide than it is absolute misto means mixed and what you buy is entirely up to you.

Serves 10 to 12 cooking time 6 hours (holds hot for another two hours)

2 corned tongues optional or substitute with smoked dried ham hocks or zampone — see tip
3kg skinless and boneless pork neck
6 hot cacciatore sausages
2kg yearling beef
50g Vine Valley white wine vinegar
1 bunch of sage, leafed
10g whole black pepper
20g Maldon sea salt
4 bay leaves
1.5kg small carrots, peeled
1.5kg onions, peeled and quartered
1 large Savoy cabbage, cored at the base and cut into wedges
2.5kg medium waxy potatoes, peeled

The order is important and the pot needs to be large enough to hold everything. Start with the tongues/hocks, add the pork, then the beef. Scatter the sage, pepper and salt and add the carrots and onions. Add the vinegar and cover everything with water. Cover the top with baking paper, pressing it against the water and then cover tightly with a double layer of foil.

pre heat the oven to 160°C
Put the pot into the oven and set a timer for four hours. When the timer goes add the potatoes. Half and hour before you want to serve add the cabbage and push it under the liquid, recover and return to the oven.

Once cooked the food will stay hot for at least an hour so there is no panic or pressure in getting it to the table.

There should be plenty of left overs for delicious cold meat sandwiches and the stock (with the left over meat) and the addition of more vegetables and beans makes a truly splendid soup. Don’t forget, never throw out parmesan rinds add them to the pot.

tip — Coteccini can be bought fresh and matured/dry and usually come with plain or chilli…we do like a bit of spice! Zampone is a boned stuffed and dried pork hock and can be bought from Marino Meats at the Adelaide central market and some suburban Italian butchers.

serve with
Mustard fruits, mustards and polenta…CLICK HERE to go to the best ever polenta recipe.

Not a pretty dish but oh so yummy!

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.