“Bollito” party… I don’t remember when I started inviting close friends at home to savor this traditional Italian dish, all I remember is the joy of having great good friends around specially during special moments like christmas time.

“BOLLITO” – ug sa bisaya pa na, “Nilat-ang karne”

BOILED MEAT(TYPICAL ST. STEFANO DISH, EVERY 26 OF DECEMBER) – FOR 15 PERSONS

1 1⁄2 KG OF COW MEAT WITH 2 BONES(CHOOSE THE PART OF THE MUSCLE)
500 GRAMS OX TONGUE
1 1⁄2 KG OF “COTECHINO” ITALIAN PORK SAUSAGE
1 1⁄2 KG DI BIANCOSTATO(TASTO) 4 CARROTS
4 CELERY STALKS
4 LAUREL LEAVES
3 MEDIUM SIZE ONIONS(BETTER IF YOU USE THE RED ONION)
SALT

* MEAT + 2 LAUREL LEAVES + 2 CARROTS + 1 ONION(QUARTERED) + 2 CELERY STALKS + 1 TBSP SALT + 2 LITERS OF WATER. COOK IN THE PRESSURE COOKER FOR 1 AND A HALF HOUR(START COUNTING THE TIME WHEN YOU HAVE LOWERED THE FIRE – THIS IS DONE AFTER THE FIRST MAJOR WHISTLE OF THE PRESSURE COOKER)
* COOK THE MEAT “BIANCOSTATO” + 2 LAUREL LEAVES + 2 CARROTS + 1 ONION, QUARTERED + 1 CELERY STALK + 1 TBSP SALT + 2 LITERS OF WATER
COOK IN THE PRESSURE COOKER FOR 1 AND A HALF HOUR(START COUNTING THE TIME WHEN YOU HAVE LOWERED THE FIRE – THIS IS DONE AFTER THE FIRST MAJOR WHISTLE OF THE PRESSURE COOKER)
COOK THE TONGUE + 2 CARROTS + 1 ONION,QUARTERED + 1 TBSP SALT + 2 LITERS OF WATER
COOK IN THE PRESSURE COOKER FOR 1 AND A HALF HOUR(START COUNTING THE TIME WHEN YOU HAVE LOWERED THE FIRE – THIS IS DONE AFTER THE FIRST MAJOR WHISTLE OF THE PRESSURE COOKER)

* COOK FOR AT LEAST 3 HOURS THE “COTECHINO”

CUT THE MEAT IN SMALL PORTIONS
REMOVE THE SKIN FROM THE TONGUE AND CUT IT IN THIN SLICES
REMOVE THE SKIN OF THE “COTECHINO” AND SLICE

FOR EVERY PLATE: 2 SLICES OF MEAT E 2 SLICES OF “TASTO” + 1 OR 2 SLICES OF TONGUE + 1 SLICE OF “COTECHINO” + 3 PRESERVED LITTLE ONIONS + 3 PRESERVED BELL PEPPERS + 1 TBSP “PEARA” SAUCE OR “SALSA VERDE” SAUCE

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