Recipe The great mixed boiled Mariuccia – Italian Cuisine

Recipe The great mixed boiled Mariuccia


  • 1 Kg hen
  • 800 g tail of veal
  • 600 g candy
  • 600 g jelly-like shoulder muscle
  • 600 g ugly and good tip
  • 600 g minced meat of real
  • 600 g tongue of beef
  • 600 g of veal head with the nose
  • 2 small cotechini
  • 4 onions
  • 3 carrots
  • 3 leeks
  • 1 egg white
  • celery
  • rosemary laurel
  • parsley
  • garlic
  • coarse salt
  • cloves
  • black pepper in grains

For the recipe of Mariuccia's mixed boiled meats, prepare all the pieces of meat, tying them with kitchen string to keep the shape in cooking and flavoring them with sprigs of aromatic herbs. Boil in water with a bay leaf, each in a different pot, the tongue for 2 hours, the cotechini for about 1 hour and 15 '. Boil the head separately, for about 2 hours, perfuming the water with 1 stalk of celery, 1 carrot, 1 onion "spiked" with some clove, black pepper in grains and 1 bay leaf. Prepare the broth "hat": finely chop 1 carrot, 1 stalk of celery, 1 onion and 1 leek, together with a sprig of parsley, the needles of 1 sprig of rosemary, 1 bay leaf and 1 clove of garlic .

Mix everything in a bowl, together with mince meat and egg white. Cut an onion in half and place it on a hot pan; cook until the surface is not toasted: it will give a particular flavor to the broth. Fill a large saucepan with cold water, add a handful of coarse salt, 1 peeled onion and picket with some clove, roasted onion, 1 carrot and 2 peeled leeks, bring to a boil and cook for about 2 hours, checking the cooking from time to time. If you see that some pieces are cooked before others, drain it and keep it warm, aside.

Remove the cap and drain the meat, then strain the broth and keep it. Serve the pieces of meat together with the cotechino, tongue and head, partially sliced, with 2 ladles of boiling broth. Accompany the boiled meat with small boiled potatoes, sautéed mushrooms, buttered spinach, red onions cooked in salt, vegetable gardener, green bath, red bath and coarse salt.

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