bollito misto


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bol·li·to mis·to

 (bō-lē′tō mĭs′tō)
n. pl. bol·li·ti mis·ti (bō-lē′tē mĭs′tē)
A dish of vegetables and various meats, such as chicken, beef, and sausage, simmered together and usually served with a parsley sauce and mustard chutney.

[Italian, mixed stew : bollito, stew + misto, mixed.]
References in periodicals archive ?
You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.
It's particularly popular around Cremona in the North of Italy, where much pork is cured and mustard grows well, and it is often served alongside their traditional boiled meat dishes like cotechino sausages and bollito misto.
It's an ideal opportunity to try out Piedmont dishes like agnolotti (pasta filled with meat), bollito misto (boiled meats) or vitello tonnato (veal with a tuna mayonnaise).
Five-course bollito misto winter dinners (multiple meats and vegetables boiled together) are $49 with magnums of wine at 20 percent discount at Il Grano, 11359 Santa Monica Blvd.
That's my version of Wales' national dish, which can be found all over the world in its various forms (think of Pot-Au-Feu, Bollito misto or New England Boiled Dinner, for example).
Perhaps we could go the whole hog and even add old-fashioned ham ribs and cabbage bollito misto to the menu - you can't deny it does sound appetising.
Sir Clement Freud suggests, "mixed with its own volume of heavy (but not expensive) olive oil it makes a wonderful and easy salsa verde for bollito misto or pasta".
Bollito misto is one of the most delicious, complex, sophisticated recipes of traditional northern Italian cooking.
This dish, then, is my interpretation of a special that's served on Mondays; a lovely oven-baked pot of slow-braised lentils enriched with vegetables and served with a selection of bits of pig, much as you would a choucroute garni or that gut-busting Italian classic, bollito misto.
Or ask for the amazing Bollito Misto - poached chicken, pork, and sausage (yes, all of them) Italian-style, which has no carbs at all.
The December issue included features on duck, wild rice, vanilla sauce, the joys of fungi, flour power, bollito misto and more.