Bollito Misto

For a substantial meal, try Ed Baines's classic Italian dish of poached meats served with a tangy salsa
By Ed Baines
Bollito Misto
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 1.7 litres of water
  • salt
  • 2-3 bay leaves
  • 3 carrots
  • 450 g pork belly
  • 4 sticks celery
  • 1 onion, peeled
  • 1 head garlic, plus 1 garlic clove chopped
  • 1 zampone or cotechino sausages
  • 1 pre-cooked turkey breasts, (or 2 turkey legs) cut into portions
  • 2 tbsp olive oil
  • 200 g Puy lentils, boiled until tender and drained

For the salsa verde:

  • 1 bunch of mint
  • 1 bunch of parsley, ideally flat-leafed
  • 6 tinned anchovies
  • 1 clove garlic, chopped
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 4-6 tbsp extra virgin olive oil
  • black pepper


1. Bring the water to the boil, seasoning well with salt.

2. Once boiling, add the belly pork, reduce the heat and simmer gently for 30 minutes.

3. Add the bay leaves, carrots, celery, onion, garlic bulb and zampone or cotechino (having first unwrapped the sausage) and simmer for a further 20 minutes.

4. Add the turkey and poach for a further 10 minutes.

5. While the turkey is simmering, heat the olive oil in a heavy-based saucepan. Add the garlic and fry gently for 1-2 minutes until fragrant. Add the Puy lentils and 1-2 ladlefuls of the bollito misto stock. Season with salt and freshly ground pepper and cook, stirring, for 10 minutes.

6. Meanwhile, make the salsa verde. In a food processor blend together the mint, parsley, anchovy fillets, garlic, mustard, vinegar and olive oil to a paste. Season with salt and freshly ground pepper.

7. To serve, bring the meat in the broth to the table, then carve into slices. Serve with the lentils and the salsa verde.

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