Assorted boiled meats
800 g beef chuck
800 g veal breast
800 g calf’s head
1 veal tongue
800 g Cotechino sausage
1 capon
8 Stalks of celery
4 onion
4 carrot
4 Sprigs of parsley
8 bay leaf
salt
20 whole peppercorn
For the green sauce
wine vinegar
soft part of the bread
salt
1 Bunch of parsley
1 Pinch of chili pepper
1 Clove of garlic
100 ml extra virgin olive oil
2 salted anchovy
For the red sauce
1 kg tomato
1 Spoon of minced parsley
6 basil leaf
1 Clove of garlic
1 onion
1 carrot
1 Stalk of celery
1 Sprig of rosemary
1 bell pepper
chili pepper
salt and pepper
50 ml extra virgin olive oil
Put the vegetables cut into large pieces in a large pot.
Add water in abundance, salt and pepper in grains and the bay leaves. hen the water starts to boil, put the beef into the pot.
After 1 hour, add the veal and chicken meat. Meanwhile, in another pot, put the cotechino in cold water and cook slowly for about 1 hour and a half. When they are cooked to perfection, remove the meats and keep hot.
Then arrange them on two serving plates. Pour over a ladleful of boiling stock, sprinkle with coarse sea-salt and serve at table accompanied by sauces or Mostarda from Cremona.