Ingredients Jump to Instructions ↓

  1. 1 calf tongue, boiled

  2. 40 minutes and peeled

  3. 1 1/2 pounds beef brisket

  4. 2 beef cheeks

  5. 3 quarts brodo , recipe follows

  6. 4 tablespoons red wine vinegar

  7. 1 (1-pound) blood sausage

  8. 1 (1-pound) cotecchino

  9. 1 capon, quartered

  10. 1 bunch Italian parsley, leaves picked from the stems

  11. 2 salt-packed anchovies, headed, gutted and rinsed

  12. 1 tablespoon salt-packed capers, rinsed and drained

  13. 1 hard-boiled egg, roughly chopped

  14. 4 cornichons

  15. 2 tablespoons white wine vinegar

  16. 1 teaspoon salt

  17. Freshly ground black pepper

  18. Friggone, recipe follows

  19. 1 pound beef scraps

  20. 1 pound beef or veal bones

  21. 1 pound beef tongue, cut into 4 or 5 pieces

  22. 1 (4 to 5 pound) stewing hen, cut into 6 pieces

  23. 1 onion, coarsely chopped

  24. 1 carrot, coarsely chopped

  25. 1 celery rib, coarsely chopped

  26. 10 to 12 quarts cold water

  27. 6 yellow onions, finely diced

  28. 4 ripe tomatoes, finely diced

  29. 3 tablespoons extra-virgin olive oil

  30. 1 tablespoon best-quality balsamic vinegar

  31. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Place the tongue, beef brisket, and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar, and bring to a boil. Lower heat to a high simmer and cook for 45 minutes. Add the sausages and the capon and bring to a boil, lower the heat to a high simmer, and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered.

  2. To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper in the food processor and blend until smooth, about 1 minute.

  3. Remove the meat from the broth and serve some of the broth, the salsa verde, and friggone.

  4. Place the beef, bones, tongue, chicken pieces, onion, carrot , and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.

  5. In a large, heavy-bottomed saucepan, combine the onions, tomatoes, and oil and cook over medium heat, covered, for 1 hour. Remove from heat and toss with the vinegar, salt, and pepper, to taste.


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