BOLLITO MISTO (

INGREDIENTS:

Bollito misto:

3 carrots, 3 sticks celery, 2 onions

250 gr. ox tail

80 gr. pig cheek

150 gr. calf's tongue

200 gr. beef tripe

200 gr. calf's head

250 gr. "Cotechino" sausage

1/2 li. capon broth

6 bay leaves

Pepper jelly:

2 red peppers

2 yellow peppers

250 cc. aged white wine vinegar

50 gr. sugar

5 gr. salt

4.5 gr. gellan gum

2 Cantabrian anchovies

20 capers

Parsley foam:

200 gr. parsley leaves

300 ml. mineral water

30 gr. sugar

5 gr. salt

5 gr. citrus

1.5 gr. lecithin

Onion jam:

200 gr. Onion

50 gr. Sugar

50 ml. young balsamic vinegar

50 gr. butter

50 ml. red wine

Crab apple mustard:

1 Kg. crab apples

300 gr. sugar

Juice of 5 lemons

Few drops of mustard essence

PREPARATION:

Bollito misto: Chop the carrot, celery and onion. Place the different types of meat in separate vacuum packs together with a little capon broth and the diced green vegetables. Cook  the oxtail and the calf's head in the Roner at 75º C (167ºF) for 36 h; cook the pig cheek , tongue and tripe at 75ºC (167ºF) for 20 hours and the "Cotechino" sausage at 63ºC (145ºF) for 15 h. Prior to serving, mix all the cooking juices in the desired proportions.

Crab apple mustard : Macerate the apples chopped into thin slices in lemon and sugar over a 2 days. In a 45cm copper frying pan, sauté the apples adding a little of the maceration liquid. Dissolve the drops of mustard essence in the final spoonful of liquid, pour into the frying pan and let the liquid be absorbed.

Pepper jelly: Place the vinegar, sugar and salt in a pan. Reduce the mixture by half. Add the peppers cut into large pieces, cover and cook for 5 min. over a low heat. Leave to stand for 30 min. Mash and sieve, and add 4.5 gr. of gellan gum. Raise the temperature to 95ºC (203ºF). Spread the pepper jelly in the centre of the plate while still warm, using a circular cutter 8cm in diameter. Add the flaked anchovies and the apple mustard in small amounts, and finally the capers.

Parsley foam: Blanch the parsley for a few seconds and plunge it quickly into cold water. Drain and dry. Blend the parsley, water, salt, sugar and citrus and sieve the resulting mixture. Add the lecithin and beat at maximum speed to obtain the parsley foam.

Onion jam: Cook the onion, sugar and butter in a copper pan for 1 hour 30 min. until the mixture is dry. Moisten with the wine and vinegar and cook until it acquires the consistency of jam.

TO SERVE:

Place a serving of each type of meat on a plate Add a line of parsley foam and next to this a line of pepper jelly and another of onion jam.