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MIXED BOILED MEATS

Bollito Misto

Serve with Green Sauce, page 206, and Sweet and Sour Sauce, page 208.

MAKES 6 TO 8 SERVINGS

1 (2- to 2½-pound) cotechino sausage

3 to 3½ pounds beef brisket

3 to 4 large beef knuckle bones

1 large onion, quartered

2 celery stalks, chopped

2 carrots, chopped

2 or 3 parsley sprigs

1 tablespoon tomato paste or 2 medium tomatoes, quartered

1 tablespoon salt

1 (2½- to 3-pound) chicken

Place cotechino sausage in a large bowl. Cover with cold water and soak overnight.

Puncture sausage skin in several places with a fork. Place in a large saucepan. Cover with water. Bring water to a boil. Reduce heat and cover pan. Simmer sausage 1½ to 2 hours, depending on size.

While sausage is cooking, wash meat and bones thoroughly. Put everything, except cotechino sausage and chicken, into a large stockpot. Add enough water to cover. Cover stockpot and bring water to a boil. Reduce heat. Simmer 2 to 2½ hours, skimming off surface foam frequently.

Add chicken. Simmer 1 to 1½ hours longer or until meats are tender. Leave cotechino in its cooking liquid and other meats in their cooking liquid until ready to serve. Place meats on a cutting board. Reserve broth for soups. Slice beef and cotechino sausage and carve chicken. Arrange everything on a large warm platter. Serve immediately.

FLORENTINE STEAK

Bistecca alla Fiorentina

This steak has been a specialty of Florence for centuries and is famous all over Italy.

MAKES 4 SERVINGS

4 large T-bone steaks, about 1½ inches thick

Salt and freshly ground pepper to taste

Olive oil

Preheat barbecue with wood or charcoal until very hot. Place steaks on grill. Cook 4 to 5 minutes on first side or until dark brown.Turn steaks carefully without puncturing them. Cook other side to desired doneness. Season with salt and pepper. Place steaks on individual dishes. Add a few drops of olive oil to each steak. Serve immediately.

FAMILY-STYLE PATTIES

Polpettine Casalinghe

Any leftover meat can be used for these crunchy patties.

MAKES 6 TO 8 SERVINGS

3 slices white bread

½ cup milk

1½ pounds ground veal or beef

¼ pound mortadella or boiled ham, finely chopped

½ teaspoon freshly grated nutmeg

4 eggs

⅓ to ½ cup freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

1 to 2 cups dry unflavored bread crumbs

Oil for frying

Remove crust from bread.Tear bread into pieces. Combine bread and milk in a small bowl and squeeze together into a soft pulp.

In a large bowl, combine veal or beef, mortadella or ham, bread-milk mixture, nutmeg, 2 of the eggs, Parmesan cheese, salt and pepper. Mix thoroughly.

Spread bread crumbs on aluminum foil. Beat remaining 2 eggs with salt and pepper in a small bowl. Take a generous tablespoon of meat mixture, shape it into a small ball, then flatten between the palms of your hands. Dip patties into beaten eggs, then coat with bread crumbs. Press bread crumbs onto patties with the palms of your hands. Repeat until all mixture is used.

Pour oil 1 inch deep in a large saucepan or skillet. Heat oil until a 1-inch cube of bread turns golden almost immediately. Using a slotted spoon, lower patties a few at a time into hot oil. Turn patties. When golden on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained patties on a warm platter. Serve hot.

MEAT LOAF BOLOGNA STYLE

Polpettone alla Bolognese

It can’t always be steak so let this tasty dish solve the budget problem.

MAKES 6 SERVINGS

3 slices white bread

½ cup milk

2 pounds chopped beef

2 eggs, lightly beaten

½ pound pancetta, page 4, finely chopped

⅓ to ½ cup freshly grated Parmesan cheese

½ teaspoon freshly grated nutmeg

Salt and freshly ground pepper to taste

½ cup dry unflavored bread crumbs

¼ cup olive oil

1 medium onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 tablespoon chopped parsley

½ cup dry white wine

1½ to 2 cups canned crushed Italian-style tomatoes

Preheat