Ingredients Jump to Instructions ↓

  1. 6 Leftover, refrigerated Bollito Misto - (see recipe)

  2. 1 Frisee - torn into Individual leaves

  3. 2 Radicchio - cored, and Cut into chiffonade

  4. 2 tablespoons 30ml Real balsamic vinegar - plus

  5. 4 tablespoons 60ml Real balsamic vinegar

  6. 6 tablespoons 90ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste Parmigiano-Reggiano - for shaving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slice the leftover meats into bite-sized pieces and place in a large, non-reactive bowl with the frisee and radicchio. Toss well with 2 tablespoons of the vinegar, oil and salt and pepper. Divide evenly among 6 chilled dinner plates, top with shaved curls of Parmigiano, drizzle remaining vinegar over and serve. This recipe yields 6 servings.


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