Recipe courtesy of David Rocco
Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce
- Level: Easy
- Yield: 4 servings
- Total: 2 hr 25 min
- Prep: 25 min
- Cook: 2 hr
Ingredients
8 cups/2 L water
2 pounds/1 kg stewing beef, cut into 1-inch cubes
2 carrots, halved
2 celery stalks, halved
1 onion, quartered
1 clove garlic, crushed
Salsa Verde, recipe follows
Chili Sauce, recipe follows
Sandwich buns, for serving, optional
Salsa Verde Sauce
Large bunch, fresh flat-leaf parsley
3 1/2 ounces /100 g capers
5 anchovy fillets
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup/250 ml extra-virgin olive oil
Chili Sauce
1 cup/250 ml fresh chili peppers
2 cloves garlic
1 cup/250 ml sun-dried tomatoes
Bunch fresh basil leaves
1/2 cup/125 ml extra-virgin olive oil
Directions
- Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot. Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.
Salsa Verde Sauce
- Salsa Verde Sauce: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.;
Chili Sauce
- Chili Sauce: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.