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Ingredients Jump to Instructions ↓

  1. 1 whole chicken

  2. 1 heads celery , roughly chopped

  3. 4 carrots , roughly chopped

  4. 1 handfuls stalks parsley

  5. 1 calve's tongue

  6. 500 g salt beef brisket

  7. 1 cotechino sausages , (spicy Italian sausage)

  8. 50 g parsley , chopped

  9. 50 g basil , chopped

  10. 50 g mint , chopped

  11. 50 g rocket , chopped

  12. 1 tsp Dijon mustard

  13. 2 tsp capers

  14. 4 tinned anchovies , in oil drained and chopped

  15. 1 dashes of red wine vinegar

  16. 250 ml olive oil

  17. 4 tbsp grated fresh horseradish

  18. 6 tbsp creme fraiche

  19. 1 1/2 tsp red wine vinegar

  20. chicken stock , reduced in a pan and seasoned

  21. boiled carrots

  22. boiled celery

  23. 150 g spinach leaves , blanched

  24. 100 g Umbrian lentils , cooked until tender

Instructions Jump to Ingredients ↑

  1. Poach the chicken in water with the celery, carrots and parsley stalks for 45 minutes or until there is no blood left in the legs.

  2. Poach the tongue for 2-3 hours or until tender, the salt beef brisket for 3 hours and the cotechino in its foil pouch for 30 minutes.

  3. For the salsa verde: mix all the ingredients together in a bowl.

  4. For the horseradish sauce: mix together all the ingredients and season with salt and pepper.

  5. To serve: slice the chicken, tongue, beef and cotechino. Arrange on a large platter and pour over some reduced seasoned chicken stock and serve with boiled carrots and celery, spinach and lentils. Serve the salsa verde, mostarda di Cremona and horseradish sauce in ramekins on the side.

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