Bolito Misto

INGREDIENTS

Serves 8
FOR THE COTECHINO
1½ litres chicken stock
1 bottle red wine
1 800 g cotechino sausage
2 bay leaves
2 sprigs rosemary
2 star anise
Extra water as needed
OTHER INGREDIENTS
2 litres chicken stock and 1 litre water
1 kg goat shoulder
1 kg lamb neck (excess fat removed)
1 bay leaf
10 peppercorns
2 teaspoons flaky salt
1 sprig thyme
1 small chicken or 2 poussins
2 tablespoons soy sauce
1 star anise
300 g shallots
8 small carrots

METHOD

Step 1

To cook the cotechino, in a large pot bring the stock and wine to the boil, turn to simmer and add the cotechino and herbs. With the lid on, cook gently for 3 hours. Keep the sausage immersed by adding more water as necessary. The cotechino will become lovely and gelatinous with the slow cooking.

Step 2

Into another large, broad pot, pour in the stock and water. Immerse the goat and lamb along with the bay leaf, peppercorns, salt and thyme. Bring to the boil and simmer gently for 2 hours. Skim the fat off the surface and discard. If needed add more stock to keep the meats immersed.

Step 3

To the pot add the chicken and remaining ingredients, bring to the boil and then turn to simmer for a further 45 minutes.

Step 4

Remove the goat, lamb and chicken and chop into rough chunks. Slice the cotechino and serve the meats with the vegetables and a little of the stock (straining off the herbs) in a serving dish or on individual plates.

Step 5

Katrina's Note: I like to serve Bolito Misto with creamy mashed potato and a radicchio salad.