Yield: 8 servings
|Small beef tongue
|Celery stalks with leaves
|Eggs, whites only (opt)
Put the beef pieces into a big pot, at least 8 quarts. Add the 5 vegetables and enough cold water to cover everything. Add the salt and peppercorns. Put the pot on a high heat, bring to a boil, and scoop off any froth that forms. Add the herbs, reduce the heat, and simmer for 1 hour. Add the chicken. Prick the skin of the cotechino on all sides and put it on to boil in abundant cold water. When it boils, reduce the heat, and simmer 2 hours. When it's time to serve, remove the meats and chicken from the pot, saving the broth. Remove the cotechino from its pot, and throw away that water. Cut the chicken in the usual pieces of leg, wing, half breast, etc. Skin the tongue, and slice it very thin, slightly on the diagonal. Slice the beef and the cotechino. Put all the meats and chicken on a large, well-heated platter, baste with a bit of the hot broth and serve with Salsa Verde (see recipe). Strain the broth into another big pot. If you wish to clarify it, beat the egg whites slightly, bring the strained broth to a boil, add the beaten egg whites, and let them boil, beating with a whisk for about 2 minutes, or until the little particles floating in the broth have been caught by the egg whites.
Pour through a cheesecloth-lined sieve into another pan. Use half the broth for cooking rice, pasta or gnocchi as a first course. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.
Submitted By TERRI WOLTMON On 10-01-94