- Serves: 8
- Cook Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the bollito
- 8 small carrots, chopped
- 8 shallots, peeled and left whole
- 1.5 kg bacon, joint, soaked over night in cold water and drained (not all bacon joints need soaking, check with your butcher)
- 1 celery, heart, chopped
- large bunch fresh parsley, leaves and stalks separated
- 12 black peppercorns
- 3 bay leaves
For the salsa verde
- 2 cloves garlic, finely chopped
- bunch mint leaves
- 2 tbsp capers
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 150 ml extra virgin olive oil
- Italian mustard, fruits (mostarda), to serve
1. For the bollito: put the carrots and shallots into a pan large enough to fit the bacon joint and place the bacon joint on top. Add the celery, parsley stalks, peppercorns and bay leaves and pour in enough cold water to completely cover the bacon.
2. Bring to the boil then reduce the heat to low and simmer for 1 hour (or 20 minutes per 450g), skimming off any scum that rises to the top and topping up with boiling water as required to keep the bacon completely covered.
3. For the salsa verde: while the bacon is cooking, put all of the ingredients apart from the olive oil into a food processor and blend until everything is evenly chopped. With the motor running, slowly add the olive oil and blend until combined. (Alternatively chop everything finely by hand and mix in a bowl for a more rustic sauce.)
4. Remove the bacon from the pan and place on a carving board. Cut away any excess fat, then carve into slices.
5. Serve the sliced bacon and its cooking vegetables with the salsa verde drizzled on top and the mustard fruits on the side.
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